Roast Partridge with Wild Mushrooms and Autumn Greens

Serves: 4

Difficulty: Medium

Preparation time: 15 mins

Cooking Time: 25 mins

• 4 oven-ready partridges
• Salt and freshly ground black pepper
• 100g butter
• 1 small head of greens, such as sprout tops or Savoy cabbage, woody stalks removed and cut into even-sized pieces
• 200g–250g wild mushrooms, cleaned and cut into even sized pieces, or left whole if chanterelles

Pre-heat the oven to 220°C/Gas 7.

Season the partridges inside and out with salt and pepper and rub with butter. Place the birds in a roasting tray, in which they fit snugly, and cook for 15 minutes, basting every so often.

Around halfway through cooking, bring a pan of lightly salted water to the boil and cook the greens for about 6–7 minutes until tender, then drain.

Meanwhile, heat a little more butter in a frying pan and cook the mushrooms over a medium heat for a few minutes, seasoning halfway through cooking.