- 2 tbsp olive oil
- 1 onion, diced
- 1 cup diced celery
- 1 cup diced carrot
- 3–4 garlic cloves, rough chopped
- 1 1⁄2 cups dry French green lentils
- 1⁄4 cup sherry wine
- 4 cups chicken stock
- 1 1⁄2 tsp salt
- 1⁄2 tsp mustard – whole grain or Dijon
- 4–5 sprigs fresh thyme 2 bay leaves
- 1 whole 2kg partridge
- 1 tsp fennel seeds
- 1 tsp pink peppercorns
- 1 tsp coriander seeds
- 50ml vegetable oil 100ml chestnut honey
- 1kg partridge bones
- 50g carrot
- 50g onion
- 50g celery
- 2 sprigs of thyme
- 200ml sherry
- 20ml sherry vinegar
1. Heat oil in a large sauté pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring continuously.
2. Add the wine. Let this reduce for about 2 minutes.
3. Pour in the stock, salt, and mustard, and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover, and gently simmer on low heat for 25-30 minutes, or until lentils are tender.
4. When the lentils are tender, uncover and reduce any extra liquid. Remove the thyme sprigs, taste, and salt to season. Adding a tiny little splash of red wine vinegar livens them up.
1. Ask you butcher to prepare the partridge for roasting or truss yourself arranging and tying the legs together.
2. Preheat a fan assisted oven to 200°c.
3. Place onto a roasting tray with a wire rack, meanwhile toast your spices until the oils start to come out and they open, crush the spices in a pestle and mortar. Brush the bird with the vegetable oil, then season with table salt, pepper and the crushed aromats.
4. Place the partridge in the oven at 200°c for 25-30 minutes. Take out and rest for 15 minutes allow excess blood and juices to flow. Meanwhile warm the chestnut honey and then pour over the rested partridge.
5. To cut you need to take the legs off carefully with a sharp knife and take the breast off cutting either side of the breastbone.
1. Roast the bones at 200°c for 15-20 minutes.
2. Caramelise the vegetables lightly in a large pan, add the thyme and roasted bones. Cook for a further 5-10 minutes then deglaze the pan with the sherry, not the vinegar.
3. Once deglazed add the chicken stock and cook for 30-40 minutes until it has reduced by three quarters.
3. Pass the sauce into another pan bring back to the boil, add the sherry vinegar and serve.