- 1 tbsp rapeseed oil
- 4 streaky bacon rashers, roughly chopped
- 2 oven-ready partridges
- 1 onion, finely chopped
- 1 leek, thinly sliced
- 2 garlic cloves, crushed
- 2 tbsp finely chopped fresh thyme leaves
- 300ml medium-dry cider
- 2 tbsp double cream
- ¼ savoy cabbage, finely shredded
- Heat the oven to 180°C/160°C fan/gas 4. Heat the rapeseed oil in an ovenproof sauté pan or shallow casserole over a medium heat and fry the bacon and partridges for 4-5 minutes, turning the birds occasionally, until brown on all sides.
- Transfer the bacon and partridges to a plate. Add the onion, leek and garlic to the pan and cook, stirring, over a medium heat for 3-4 minutes until starting to soften.
- Return the partridges and bacon to the pan with the onion mixture. Add the thyme and cider, then transfer the pan to the oven and cook, uncovered, for 15 minutes for rare and 20 minutes for medium-well (a digital probe thermometer will read 52°C for rare, 56°C for medium).
- Take out of the oven and transfer the partridges to warmed plates. Stir the cream and shredded cabbage into the mixture in the pan, then put over a medium heat to warm through – don’t let it boil. Season to taste, then serve with the partridges.