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°C.
Method
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 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
Rehear the left over partridge by wrapping in tin foil and cooking in the oven set 160°C for 15mins. If you have roasted a partridge for the dish, simply carve.
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.