Ingredients

• 4 ready-to-roast grey partridges
• 4 sprigs fresh thyme
• 12 slices pancetta
• 2 tbsp extra virgin olive oil
• 125ml/4fl oz port
• 1 Savoy cabbage
• cored and shredded
• 1 garlic clove
• sliced
• 1 small carrot
• finely chopped
• ½ onion
• finely chopped
• 1 small celery stick
• finely chopped
• 150g/5½oz vacuum-packed
• peeled and cooked chestnuts
• roughly chopped
• 500ml/18fl oz chicken stock
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Stuff a thyme sprig into each partridge
• then wrap three slices of pancetta around it and tie in place using kitchen string. Heat a tablespoon of the oil in a large
• heavy-based ovenproof pan and fry the partridges until lightly golden all over.
• Turn the partridges breast-down and transfer the pan to the oven to roast for 6 minutes.
• Turn the birds over and add the port to the pan
• then roast for a further 5–6 minutes
• or until the partridges are done – pull a leg away slightly from the breast to see if the meat looks cooked. The juices should run clear if a skewer is inserted into the thickest part of the meat. When the birds are cooked
• remove from the oven and set aside to rest for 5 minutes.
• While the partridges are roasting
• blanch the Savoy cabbage in a saucepan of boiling salted water for about 7 minutes
• or until tender. Drain well.
• Heat the remaining oil in a pan and briefly fry the garlic. Add the chopped vegetables and chestnuts and cook for 4–5 minutes
• or until softened. Add the cabbage and stock. Bring to a simmer
• then cook over a low heat
• stirring frequently
• for 10–15 minutes
• or until the stock has reduced and the cabbage becomes slightly caramelised. Season with salt and pepper
• To serve
• spoon the cabbage onto warmed plates
• set the partridges on top and drizzle over the roasting juices.