One-pot roast partridge with cannellini beans & bacon

Contains pork – recipe is for non-Muslims/non-pork eaters.

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

Prep:20 mins
Cook:50 mins

Serves 2
Easy

Nutrition per serving

kcal 849
fat 43g
saturates 15g
carbs 33g
sugars 0g
fibre 13g
protein 76g
salt 4.59g

Ingredients

1 tbsp olive oil , plus extra for drizzling
30g butter
2 oven-ready partridges
small bunch of thyme
2 garlic cloves , lightly bashed using the side of a knife
100g smoked bacon lardons
1 carrot , finely chopped
1 onion , finely chopped
1 celery stick , finely chopped
2 bay leaves
large splash of vinegar (sherry vinegar is best, if you have it)
400g can or jar cannellini beans , undrained
½ chicken stock cube or stock pot
1 tbsp Dijon mustard
handful of parsley , roughly chopped
crusty bread , to serve (optional)

Method

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.
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.
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.