PT1H40M
Partridge is one of the best game birds available in the UK, and pairs wonderfully with autumnal and winter vegetables. In this recipe, parsnips are pureed, roasted and deep-fried, while red cabbage is braised until sweet. The wood sorrel leaves finish off the dish beautifully, with dots of pickled walnut puree adding a welcome hit of tang.
Roast partridge with red cabbage, parsnips and wood sorrel