After a 6 day stretch at work I needed something really yummy, and potentially a bit posh (!) to perk me up- and keep me awake for the evening.  At Middle Farm Shop I bought 2 partridges so adapted a recipe we do with quail- it’s quite funny as Colin has gone off chicken but really enjoys the more gamey little birds, especially when crispy and tasty.

The partridge were simply roasted in a hot oven for 40 mins with a scattering of salt, pepper, olive oil and fresh thyme.  I basted them from time to time as they can go a bit dry- but not these little lovelies- juicy and crispy at the same time!

The partridge is sitting on top a latkes, adapted slightly from the Ottolenghi ‘Jerusalem’ book.

3 large floury potatoes

1 medium parsnip

1 tbsp cornflour

1 egg white

handful of chopped chives or thyme

olive oil

• grate the potatoes and parsnip (I do this in the food processor- lazy…), then squeeze out as much of the moisture as possible.  Wrap in a clean tea towel to absorb the residual water.
• in a large bowl mix the grated veg, cornflour, egg white, herbs and a little salt.  
• heat some olive oil in a large frying pan.  Take a handful of the potato mixture and press into an almost burger shape.  Fry on both sides until golden.
• Place on a baking sheet and cook in the oven for about 15 mins until crisp and cooked through.

Enjoyed with a good bottle of Barolo, some crunchy salad (red and white chicory, radish and celery) and a lovely husband- who finished his plate.