Tandoori Partridge with Almond Rice

Inspired by Indian cooking, this beautifully spiced partridge breast is great for dinner parties. Just double or triple the quantities as needed and serve with lots of hot, fluffy naan breads and chutneys.

Prep: 15 mins (plus 1hr marinating) | Cook Time: 25 mins | Serves: 2

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INGREDIENTS

Game

• 4x partridge breasts

For the marinade

• 200ml natural yoghurt

• 1 tsp ground ginger

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp paprika

• 1 tsp turmeric

• 1 tsp salt

• 1 tsp cayenne pepper

For the rice

• 120g basmati rice

• 1x cardamom pod

• 1x star anise

• 2x cloves

• 25g butter or ghee

• 40g toasted almonds

• Coriander

For the garnish

• 2x naan bread (shop bought)

• 2x limes

• 1x bag mixed leaves

• 1x jar mango chutney

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METHOD

1. In a bowl, mix together the yogurt with the marinade spices.

2. Make cuts 5 to 6cm deep in the partridge breasts and rub the marinade into the meat. Cover and leave the flavours to infuse for at least an hour.

3. Place the marinated partridge breasts on to a lightly oiled roasting tray

and put in a pre-heated oven at 220 degrees. Cook for 15 minutes, turning once halfway through.

4. Wash the rice in cold water to rinse off the starch.

5. Bring 400ml of salted water to the boil with the star anise, cloves and cardamom pod. Add the rice, stirring to prevent it sticking, then reduce the heat to a gentle simmer and leave to cook for 8 minutes.

6. Drain off any excess water and mix in the butter, coriander and almonds. Cover, then put to one side until the partridge is ready.

7. For perfect presentation, fluff up the rice and tip into a small pudding bowl or ramekin. Turn out the rice onto a plate to create a dome. Repeat for each serving.

8. Place the tandoori partridge next to the mound of rice and squeeze fresh lime over the meat. Serve with mixed green leaves, naan bread and a small dish of mango chutney.