6 partridge breasts, Salt and freshly ground black pepper, 1 tablespoon olive oil, 125mls stock we like to use a light beef stock and 25 mls red wine mixed, it is best to use the wine that you will be drinking with the partridge, 1 teaspoon redcurrant jelly
4 partridge breasts, salt, and freshly ground pepper, paprika, olive oil, for shallow-frying, 1 loaf of walnut bread, cut on the diagonal to make 4 large croutes
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25g/1oz butter, 50g/2oz onion, finely chopped, 110g/4oz button mushrooms, finely sliced, 25g/1oz bacon, finely chopped, 1 clove baked garlic, peeled and puréed
200 g Puy lentils, black pepper, olive oil, for shallow-frying, 1 onion, finely diced, 1 carrot, finely diced
2 tbsp olive oil, ½ potato, sliced, 1 tbsp butter, ¼ leek, sliced, 100ml/3½oz double cream
1 partridge, legs and breasts only, bones removed, 2 rasherssmoked streaky bacon, diced, 1 small banana shallot, or pink onion, finely sliced, 1 clove garlic, crushed, 1 corn on the cob, kernels removed when raw
4 breast plump partridges, boned and cut in half, 1 tsp turmeric, 1 tbsp ginger paste, 1 tbsp garlic paste, 100 ml Greek yogurt
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