- 2 tbsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 oven-ready partridge, washed and patted dry
- 3 garlic clove, sliced
- 100ml white wine
- 2 tsp tomato purée
- 1 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tsp concentrated chicken stock, such as Knorr Touch of Taste
- good handful Kalamata olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 1 cinnamon stick, halved
- 200g cherry tomato
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Heat the oil in a large deep frying pan and quickly brown the partridges all over, then remove. Add the garlic and fry until softened. Pour in the wine, bubble over a high heat, then add tomato purée, honey, stock, olives, cinnamon and seasoning, plus 150ml water. Return the birds to the pan, then cover and simmer over a low heat for 20 mins.
Stir in the rest of the ingredients (plus water if needed). Cover and simmer for 20 mins until tender. Sprinkle with parsley. Serve with toasts.
A smaller relative of the pheasant and there are two varieties, French and grey. They are usually hung for a week, and one bird serves one person. The meat can be an acquired taste, so if you haven’t cooked with game before, I would start with pheasant and work up to partridge as you become familiar with the flavour. (Season: Sept-Feb.) Rabbit is one of the few meats that doesn’t need to be hung and, as there’s no restricted season, it’s available all year.