POT ROAST PARTRIDGE WITH BLACKBERRIES

Partridge are in season and you can find them in good supermarkets, butchers and at farmers markets. They’re worth trying for their rich, intense flavour, which works well with blackberries. Or alternatively you can try the more subtle flavour of guinea fowl.

Serves 2 as a main 1tbsp vegetable oil 100g (3½oz) streaky bacon, diced 2 oven-ready partridge or guinea fowl (try supermarkets or ask your butcher) 1 onion, peeled and quartered 2 Bramley apples, peeled, cored and quartered 4 sprigs of rosemary 500ml (18fl oz) chicken or vegetable stock 50ml (2fl oz) port 120g (4½oz) blackberries A few sprigs of thyme

To serve

Cooked mashed potatoes A selection of green vegetables, wilted Preheat the oven to 190°C/ fan 170°C/gas 5. Heat the vegetable oil in a casserole dish over a medium heat, add the diced bacon and cook until golden and crispy.

Remove the bacon with a slotted spoon and set aside on a plate. Add the partridges to the casserole and cook, turning occasionally, until lightly coloured on all sides. Remove the partridges from the casserole and keep warm. Add the onion to the casserole and cook until soft, then add the cooked bacon and place the partridges on top.

Tuck in the apples and rosemary around the sides and pour the stock over, then the port. Place in the oven for 20 minutes, then remove and add the blackberries and thyme. Return the dish to the oven for a further 10-12 minutes until everything is bubbling and browned.

Serve with the warm mashed potatoes and wilted vegetables.