This is for a delicious and highly recommended partridge recipe that uses our chorizo and new season apples.
The partridge season in well under way and partridge is the perfect introduction to the game season. They are easy to cook, plump and delicious to eat, and are extremely versatile. The traditional English recipe is to roast them whole with bread sauce and covered with some streaky bacon for 12-15 minutes. However, it’s worth trying some alternative recipes.
Partridge are hugely popular in Spain, so this is a nod in that direction, while using new season bramley apples (picked on the Stansted Estate no less) alongside some Brindisa chorizo sausage. The partridge are from the neighbouring estate of Watergate.
■ 4 partridges, jointed (just ask at the butchery counter)
■ 200g (31⁄2oz) chorizo, diced and fried (or buy 100g of pre-cooked)
■ Rapeseed oil
■ 2 red onions, thinly sliced
■ 2 tsp tomato paste
■ Bouquet garni
■ 300ml (11fl oz) good-quality Sussex cider
■ 700ml (11⁄2 pints) chicken stock
■ 2 Granny Smith apples, peeled, cored and diced
■ Lemon juice
■ ButterTake the breasts and legs off the partridge (or get the butchery team to do it) and then fry the diced chorizo sausage until slightly crispy, remove and then brown the partridge in the same pan before setting aside.