Ingredients

1 tbsp olive oil, plus extra for drizzling

30g butter

2 oven-ready partridges

Small bunch of thyme

2 garlic cloves, lightly bashed using the side of a knife

100g smoked bacon lardons

1 carrot, finely chopped

1 onion, finely chopped

1 celery stick, finely chopped

2 bay leaves

Large splash of vinegar (sherry vinegar is best, if you have it)

400g can or jar cannellini beans, undrained

½ chicken stock cube or stock pot

1 tbsp Dijon mustard

Handful of parsley, roughly chopped

Crusty bread, to serve (optional)

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Heat the olive oil and butter in a flameproof casserole dish over medium heat until foaming.

Step 2: Season the partridges all over. Tuck a few thyme sprigs and one garlic clove into each cavity. Brown the partridges well on all sides in the hot fat, spending extra time on the legs to seal and get a deep golden color, about 15-20 minutes. Remove the partridges and place them on a plate.

Step 3: In the same dish, fry the bacon lardons until golden at the edges. Add the carrot, onion, celery, and bay leaves, and cook for about 10 minutes until the vegetables soften.

Step 4: Pour in the vinegar and stir through the cannellini beans along with their liquid and the chicken stock cube.

Step 5: Nestle the partridges breast-side up into the bean mixture. Roast uncovered in the preheated oven for 20-25 minutes, or until the legs are tender and the juices run clear.

Step 6: Remove the partridges and leave them to rest on a board for 5 minutes. Stir the Dijon mustard and parsley through the beans, then serve topped with the partridges. Drizzle with extra olive oil and enjoy with crusty bread if you like.

Tips & Variations

For an extra layer of flavor, use sherry vinegar for a pleasant tang, but white wine vinegar can be a suitable substitute.

If partridge is not available, pheasant or game hen make excellent alternatives with similar cooking times.

To make this dish even heartier, add some chopped smoked sausage alongside the bacon lardons.

Fresh thyme sprigs can be replaced with dried thyme; just use about one teaspoon.

FAQs

Can I use dried cannellini beans instead of canned?

If using dried beans, soak them overnight and cook separately until tender before adding to the recipe. This ensures they cook fully and don’t dry out during roasting.

How do I know when the partridge is cooked?

The partridge is done when the legs are tender and the juices run clear when pierced. The meat should feel firm but not dry. Using a meat thermometer, aim for an internal temperature of about 74°C (165°F) in the thickest part.