An epic roasted partridge with all the trimmings, perfect for an autumnal gathering
less than 30 mins
over 2 hours
From Saturday Kitchen
For the roasted vegetables
- 1 carrot, roughly chopped
- 1 swede, roughly chopped
- 1 parsnip, roughly chopped
- 1 tbsp olive oil, plus extra for frying
- 2 garlic cloves, minced
- 1 red chilli, chopped
- few kale leaves, stalks removed
For the mashed swede
- 150ml/¼ pint milk
- 150ml/¼ pint double cream
- 1 rosemary sprig
- 1 garlic bulb
- 1 bay leaf
- 1 swede, peeled and cut into chunks
- 100g/3½oz butter
- salt and white pepper
For the partridge
- 2 tbsp olive oil
- 2 whole partridges
- 3 rashers streaky bacon
- 3 fresh sage leaves
- 25g/1oz butter
- 1 garlic clove, smashed
- 2 fresh thyme sprigs
- 1 bay leaf
- 50ml/2fl oz Marsala wine
- 100ml/3½fl oz chicken stock
For the rosemary and anchovy dressing
- 4–6 tbsp olive oil, plus extra for frying
- 3 rosemary sprigs
- 6 anchovies
To make the roasted vegetables, preheat the oven to 200C/180C Fan/Gas 6. Place the carrot, swede and parsnip in a roasting tin and toss together with the olive oil, garlic and chilli. Roast for about 40 minutes or until soft.
Meanwhile, heat some oil in a saucepan over a medium heat, then add the kale and sauté for 5–6 minutes. When the roasted vegetables are cooked, mix the kale through. Cover the tin with kitchen foil and keep warm.
To make the mashed swede, place the milk, cream, garlic, rosemary and bay leaf in a saucepan over a medium heat and bring to the boil. Turn off the heat and allow to infuse.
Bring a large pan of salted water to the boil, then add the swede and boil over a medium heat until soft, 15–20 minutes. Drain, then return to the pan along with the butter. Strain the infused milk and cream through a sieve into the pan. Mash everything together, then taste and season with salt and pepper if needed. Keep warm.
To cook the partridge, heat a large oven-proof frying pan with a little oil and seal the partridges all over to colour.
Wrap the bacon and sage over the birds and smear over the butter. Add the garlic, thyme and bay leaf to the pan and roast the birds in the oven for 15 minutes until pink.
Remove the partridge from the pan, cover with kitchen foil and allow to rest.
Place the pan on the hob, over high heat, then add the Marsala to deglaze. Add the chicken stock and reduce by half.
To make the rosemary and anchovy dressing, heat a little olive oil in a pan then add the rosemary and fry until crisp. Remove and pat dry on kitchen paper. When cool, remove the leaves from the stalk and transfer to a pestle and mortar. Pound the rosemary leaves together with the anchovies and the olive oil.
To serve, spoon some mashed swede onto a plate, pile the roasted vegetables and kale on top and dress with the anchovy dressing. Serve the whole bird alongside.