Crusty bread
Try our next level recipe for crusty white bread - it takes a lot longer to prepare but the result will be the best loaf of bread you've baked at home
One-pot roast partridge with cannellini beans & bacon
Serves 2
Easy
Prep:
Cook:
Pair partridge with bacon and cannellini beans to make this satisfying and comforting stew for two. Serve with crusty bread to mop up the lovely juices
Skip to ingredients
- 1 tbsp olive oilplus extra for drizzling
- 30g butter
- 2 oven-ready partridges
- small bunch of thyme
- 2 garlic cloveslightly bashed using the side of a knife
- 100g smoked bacon lardons
- 1 carrotfinely chopped
- 1 onionfinely chopped
- 1 celery stickfinely chopped
- 2 bay leaves
- large splash of vinegar(sherry vinegar is best, if you have it)
- 400g can or jar cannellini beansundrained
- ½ chicken stock cubeor stock pot
- 1 tbsp Dijon mustard
- handful of parsleyroughly chopped
- crusty breadto serve (optional)
Nutrition: Per serving
- kcal849
- fat43g
- saturates15g
- carbs33g
- sugars10g
- fibre13ghigh
- protein76g
- salt4.59g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Heat the oil and butter in a flameproof casserole dish over a medium heat until foaming. Season the partridges all over, then tuck a few thyme sprigs and a garlic clove into each cavity. Brown them well on all sides, spending extra time on the legs to ensure they’re well sealed and deep golden – this should take 15-20 mins. Lift onto a plate.
step 2
Fry the bacon lardons in the same dish until golden at the edges, then stir in the carrot, onion, celery and bay leaves. Cook for about 10 mins until the veg has softened. Pour in the vinegar, then stir through the beans along with the liquid from the can or jar and the stock cube.
step 3
Nestle the partridges into the beans, breast-side up, and roast uncovered for 20-25 mins, or until the legs are tender and the juices run clear. Lift them out and leave to rest on a board for 5 mins before serving. Stir the mustard and parsley through the beans, then top with the roasted partridges. Serve with crusty bread, if you like. If you have any beans left over, they will keep chilled for up to three days.
