Ingredients

• 4 whole partridges
• cleaned (ask your butcher or supplier to do this for you)
• sea salt and freshly ground black pepper
• 50g/1¾oz butter
• 125g/4½oz buckwheat
• 400ml/14fl oz chicken stock
• 12 baby leeks
• 2 tbsp pomegranate molasses
• 2 tbsp honey
• 2 tbsp white balsamic vinegar
• 1 pomegranate
• seeds only
• 2 tbsp chopped fresh flatleaf parsley
• 100g/3½oz cobnuts
• shells removed
• lightly crushed
• 1 tbsp vegetable oil

Directions

• Preheat the oven to 230C/210C Fan/Gas 8.
• Season the partridges inside and out with salt and freshly ground black pepper.
• Heat half of the butter in a large ovenproof frying pan
• when foaming
• add the partridges. Fry them for 1-2 minutes on each side
• until golden-brown all over
• then transfer to the oven to roast for 12-15 minutes
• basting with the pan juices halfway through cooking. The partridges are cooked when the juices run clear when a knife is inserted into the thickest part of the thigh meat and no trace of pink remains.
• Meanwhile
• rinse the buckwheat under cold running water then drain. Add to a saucepan
• pour over the chicken stock and bring to the boil
• then reduce the heat until the mixture is simmering and simmer for 8-10 minutes
• or until just tender. Drain well
• discarding the chicken stock
• and set aside.
• Blanch the leeks in a pan of boiling
• salted water for 2-3 minutes
• or until just tender
• then drain and set aside.
• In a bowl
• whisk the pomegranate molasses
• honey and vinegar until well combined.
• Allow the cooked partridges to rest in the frying pan
• and baste them with the pan juices occasionally as they rest.
• Heat the remaining butter in a large frying pan over a high heat until golden-brown. Add the buckwheat and fry until toasted and golden-brown.
• Remove the pan from the heat and stir in the pomegranate molasses dressing
• the pomegranate seeds
• the parsley and the cobnuts. Season
• to taste
• with salt and freshly ground black pepper.
• Just before serving
• heat a griddle pan until hot
• then add the blanched leeks
• drizzle over the vegetable oil
• and season well. Cook until brown chargrill marks appear all over the leeks.
• To serve
• spoon the buckwheat salad onto serving plates
• place one partridge alongside each portion
• then top with a few leeks.