Roast Partridge with Bubble and Squeak

Perfect for chilly winter evenings or lazy Sundays, this easy recipe pairs roasted partridge with comforting bubble and squeak.

Prep: 25 mins | Cook Time: 30 mins | Serves: 2

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INGREDIENTS

• 200g roast partridge or 2 breasts

For the bubble and squeak

• 1kg red skin potatoes

• 1x small savoy cabbage

• Milk

• Butter

• 2x carrots

• Salt and white pepper to taste

For the ale gravy

• 200ml good ale

• 200ml game stock

• (or chicken/beef)

• 4 tsp gravy granules

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METHOD

1. Pour the ale into a saucepan and reduce by half. Add the game stock, then return to a gentle simmer.

2. To make the bubble and squeak, peel and boil the red skin potatoes until soft and mash them up with butter and milk until smooth. Season with white pepper and salt.

3. Roughly chop the savoy cabbage and carrots, then cook in a pan of salted boiling water until soft. Drain, add this to the mashed potato and mix well.

4. Cut the roast partridge into strips.

5. Thicken the ale and stock with the gravy granules.

6. To serve, place the bubble and squeak in the centre of your plates and top with the partridge. Cover with a good helping of gravy, with extra in a jug on the side.