Dorset - - Dorset Food & Drink -

Pre­heat the oven to 240ºC/gas mark 8, sea­son the par­tridge and rub the breasts with but­ter. Roast for about 12-15 min­utes, keep­ing them pink in the mid­dle, then al­low them to rest. Mean­while, make the dress­ing by whisk­ing all of the dress­ing in­gre­di­ents to­gether and sea­son­ing to taste.

To serve: Re­move the breasts from the car­cass, cut into half a dozen slices. Re­move all the leg meat and shred it. Ar­range the leaves on four serv­ing plates with the par­tridge and blue­ber­ries, and spoon over the dress­ing.

Par­tridge and blue­berry salad

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