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. Use leftover meat from your Sunday roast if you have it, or simply season and roast a whole partridge at 200 degrees.
|For the bubble & squeak|
|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|
Pour the ale into a saucepan and reduce by half. Add the game stock, then return to a gentle simmer.
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.
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.
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.
Thicken the ale and stock with the gravy granules.
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.