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Roasted partridge with seasonal vegetables
Fruit and vegetables
1 large Maris Piper or
King Edward
potato, peeled and balled using a melon baller
1
shallot
, chopped
2
garlic
cloves, chopped
4
carrots
with tops, peeled and chopped
2 sprigs
sage
2 sprigs
thyme
200g/7oz
green beans
1 bunch flat leaf
parsley
, chopped
100g/3½oz girolle
mushrooms
Tins, packets and jars
300ml/10fl oz
chicken stock
Cooking ingredients
2 tbsp
olive oil
2
bay leaves
2 tbsp
olive oil
, plus 4 tbsp for the dressing
Dairy, eggs and chilled
200g/7oz unsalted
butter
75g/2½oz unsalted
butter
2 tbsp oil or unsalted
butter
Meat, fish and poultry
2 prepared
partridge
, breasts removed and keep the bones (ask your butcher or supplier to do this for you)
reserved bones, from the
partridge
(see above)
Other
500ml/18fl oz red wine
Back to recipe
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