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  • Olive Magazine

    My true love gave to me

    Oct 28, 2021 3 minutes
    Recipes ADAM BUSH Photographs DANIELLE WOOD

    Roast partridge with one-pan boulangère

    This is a perfect Christmas Day main for two – as the partridges roast, the juices will drip down, leaving you with meltingly soft, saucy potatoes and onions to serve alongside. Don’t throw away those partridge carcasses once you’re done – they’ll make a fantastically deep and slightly gamey stock that’ll be perfect for soup making in the new year.

    2 HOURS 5 MINUTES + RESTING | SERVES 2 | EASY

    a knob2, oven-ready500g, thinly sliced1, thinlyground to make ½ tsp250ml

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