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The Field - - Cookery -

3 tbsp olive oil 2 par­tridges

1 red onion, peeled and chopped into 1cm dice

100ml white wine

100ml light game/chicken or

veg stock

1 x 400g tin chick­peas 200g yel­low cherry to­ma­toes 4 figs, cut into quar­ters

1 tbsp honey Bal­samic vine­gar

1 tbsp chopped thyme 1 tbsp each of freshly chopped

basil and pars­ley to serve

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