Preheat the oven to 180°C.
Heat olive oil in an ovenproof pan and season partridges before topping each with a bacon slice.
Fry the partridges breast-side down for 2 minutes and turn until browned on all sides.
Roast in the oven for 10-12 minutes until cooked and rest on a warm plate for 5 minutes.
Boil apple wedges and cider in a pan then simmer for 15 minutes until softened.
Strain the apple mixture through a sieve and weigh the pulp.
Simmer apple mixture with half its weight in sugar and spices for 20 minutes until thickened.
Reduce beef stock in a pan until it reaches 150ml.
Blend reduced stock with walnut oil and lemon juice until thick and glossy.
Blanch kale in boiling salted water for 3 minutes then refresh in ice water.
Sauté chopped bacon and kale in foaming butter using the partridge pan for 2 minutes.
Combine walnuts, marjoram, and rapeseed oil in a small bowl.
Plate partridges over kale and bacon then drizzle with walnut sauce and garnish with dressing.