Ingredients

• 2 tbsp olive oil
• 4 partridges
• 2kg/4lb 4oz butternut squash
• peeled
• 25g/1oz butter
• 1 tbsp clear honey
• 1 garlic clove
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chervil
• 1 tsp chopped fresh tarragon
• 1 tbsp chopped capers
• 1 tbsp chopped gherkins
• 2 anchovy fillets
• chopped
• 1 tsp Dijon mustard
• 2 tbsp white wine vinegar
• 8 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat a large ovenproof frying pan until hot and add the oil and partridges. Cook the partridges on all sides
• until golden brown all over
• then transfer to the oven to roast for about 20-25 minutes
• or until completely cooked through. Pierce the thigh meat with a skewer - if the juices run clear the partridge is cooked. Remove the partridges from the oven and rest for ten minutes.
• For the butternut squash
• cut the butternut squash in half lengthwise and remove the seeds. Cut each half lengthwise into four evenly sized pieces.
• Place the butter and honey into a small saucepan and heat until melted and combined. Brush the honey and butter mixture over the squash and then place onto a baking tray. Transfer to the oven to roast for 10-15 minutes
• or until tender and golden brown.
• For the green herb sauce
• crush the garlic and place into a bowl with the fresh herbs.
• Add the capers
• gherkins and anchovies
• then stir in the mustard
• vinegar and olive oil. Stir well to combine and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place a pile of roasted squash onto four plates then top each with a roasted partridge. Pour some green herb sauce over and serve the remaining sauce separately.