Roast Partridge with Bubble and Squeak


Prep Time
25 mins

Cook Time
30 mins

Perfect for chilly winter evenings or lazy Sundays, this easy recipe pairs roasted partridge with comforting bubble and squeak. Use leftover meat from your Sunday roast if you have it, or simply season and roast a whole partridge at 200 degrees.


Serving 2
  For the bubble & squeak
200g Roast partridge
1kg Red skin potatoes
1x Small savoy cabbage
Salt & white pepper
  For the ale gravy
200ml Good quality ale
200ml Game stock (or chicken/beef)
4 tsp Gravy granules


Frying pan

1. Begin the gravy

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

2. Peel & boil the potatoes

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. Boil cabbage

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

4. Reheat leftover partridge

Cut the roast partridge into strips and, if you’re reheating leftovers, wrap in tin foil and cook in the oven for 15 minutes at 160 degrees.

5. Thicken gravy

Thicken the ale and stock with the gravy granules.

6. Plate up

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.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Partridge recipes