“The sweet apple and salty bacon are an ideal match for the subtle flavours of the partridge”.
4 field&flower partridge breasts
8 rashers field&flower smoked streaky bacon
2 sprigs thyme
2 shallots, thinly sliced
1 apple, thinly sliced, skin on
8 rashers field&flower smoked streaky bacon, cut into lardoons
100g chestnuts, chopped
6 savoy cabbage leaves, thinly sliced
Handful of green beans
Remove the skin from the partridge breasts and wrap each breast in 2 bacon rashers and set aside.
Heat a little oil in a frying pan on a medium heat. Add the shallots and thyme and soften for a couple of minutes. Add the partridge breasts and fry on each side for 2 to 3 minutes. Add the apple slices when the partridge is turned.
Remove the partridge and rest whilst you finish the shallots and apple.
Serve the breasts on top of the apple and shallots, with the side dish.
To prepare the side dish:
- Fry the bacon on a low-medium heat, until crispy add the chestnuts and fry for a further 3 minutes, followed by the cabbage and fry until soft
Blanch the beans in boiling water for a minute; add to the pan of cabbage, toss and serve.