One-pot partridge with drunken potatoes

A plump little partridge is the ideal portion for one, and has a mild and succulent flavour. If partridge isn’t available, you can use poussin instead, but you’ll need to roast them for an extra 25 minutes. ■ Serves 2 ■ Prep 30 mins ■ Cook 45 mins

2 partridges

2 juniper berries, crushed

2 thyme sprigs

2 bay leaves

2 garlic cloves, skin on, bashed

4 thin slices smoked streaky bacon

1 large Maris Piper potato (about 300g)

2 tbsp duck fat or butter

100ml full-bodied red wine

150ml chicken stock chopped parsley, to serve buttered cavolo nero or shredded sprout tops, to serve

1 Season the partridges (including the cavity) generously. Put a juniper berry, a thyme sprig, a bay leaf and a garlic clove in each cavity. Chop the bacon into chunky

pieces and slice the potato lengthways into six thick slices, discarding the ends.

2 Heat the oven to 180C/160C fan/gas 4. Heat half the duck fat or butter in a flameproof casserole dish until just sizzling, then brown the birds all over for 10 mins. Remove and set aside. Add the rest of the fat to the dish and gently fry the potato slices until very brown and crisp on each side. Add the bacon and sizzle with the potatoes until starting to brown. Sit the birds on top of the potatoes and pour over the wine and stock. Put in the oven, uncovered, for 15 mins.

3 Remove the birds and rest for 10 mins. Baste the potatoes, return to the oven until cooked, then scatter over the parsley.

4 Plate up the birds with the potatoes.

Serve with cavolo nero or sprout tops.

PER SERVING 892 kcals, fat 36g, saturates 11g,

carbs 26g, sugars 1g, fibre 3g, protein 104g, salt 1.5g