Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the roast partridge
- 1 whole prepared partridge
- 2 thyme sprigs
- 1 bay leaf
- 3 garlic cloves, left whole
- 15g/½oz unsalted butter
- 2 tbsp olive oil
For the stock
- 15g/½oz unsalted butter
- 150g/5½oz smoked bacon or pancetta, diced
- 1 head celery, chopped
- 1 Granny Smith apple, cored and diced
- bunch fresh thyme
- 1 bay leaf
- 500ml/18fl oz vegetable stock
- salt and freshly ground black pepper
For serve
- 1 courgette, cut into chunks
- 10g/⅓oz unsalted butter
- 150g/5½oz mixed wild mushrooms
- 25ml/¾fl oz Madeira
- 25g/1oz spinach
- salt and freshly ground black pepper
Method
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To make the roast partridge, preheat the oven to 180C/160C Fan/Gas 4. Stuff the partridge with the herbs and garlic. Heat the butter and oil in a frying pan and fry the bird all over until golden brown. Transfer to a roasting tin and roast for 12–15 minutes until pink. Leave to rest for 15 minutes.
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To make the stock, heat the butter in a frying pan and fry the bacon. Add the celery, apple, thyme and bay leaf and sweat for 3–4 minutes. Add the stock and simmer for 25 minutes. Blitz the mixture in a food processor or using a hand blender. Strain the mixture to collect the stock. Season with salt and pepper and keep the stock warm.
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To make the courgette, spinach and mushrooms, heat a frying pan and add the courgettes. Dry fry for 4-5 minutes or until golden on all sides. At the butter to a seperate frying pan and fry the mushrooms until golden. Add the Madeira and cook until reduced. Add the spinach and cook until wilted. Season with salt and pepper and keep warm.
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To serve, quarter the bird, slice the breasts in half and place on a serving dish. Scatter the spinach and mushrooms on the serving dish, put the bread pudding in the middle and pour over the hot stock.
