Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and cut them into chips about the thickness of your little finger. Scatter the chips into a large roasting tin and add 1 tbsp olive oil and a pinch of salt and pepper. Toss together, then slide the chips onto the oven for 35-40 mins, turning halfway, till tender with crispy edges.

Meanwhile, crack the egg into a bowl and whisk to break it up. Tip the breadcrumbs onto a large plate and stir in 1 tbsp Cajun seasoning. Dip the partridge breasts into the egg to coat them, then lift them, one at a time, into the breadcrumbs. Turn the partridge in the breadcrumbs to coat, then pop them on a clean plate and set aside.

Peel and grate the garlic into a bowl. Finely chop the parsley and add it to the garlic. Grate in the lemon zest. Tip in the soured cream and add a pinch of salt and pepper. Stir together.

Halve the cherry tomatoes and pop them into a salad bowl. Squeeze over the juice from half the lemon and add 1 tsp olive oil. Season with salt and pepper and stir to mix. Set the watercress on top of the tomatoes but don't mix them together.

Pour 1 tbsp olive oil into a frying pan and warm it to a medium-high heat. Add the partridge breasts and fry them for 3 mins on each side, till golden and crispy.

Toss the tomatoes and watercress together. Divide the partridge, chips and tomato salad between a couple of plates. Serve with the herby soured cream and wedges of lemon on the side.