This simple dish combines some delicious Mediterranean flavours - tomatoes, sweet onions, herbs, red wine vinegar, olives and lemon zest. It's super simple to make, too.
- 4 small partridges, oven ready
- 8 medium onions
- 2 celery stalks
- 1 large carrot
- 1 x 400g tin chopped tomatoes
- 250ml red wine vinegar
- 2 tbsp. each oil and butter
- 1 tsp. lemon zest
- 100g pitted black olives
- 1 tbsp. finely chopped parsley
- Salt and pepper
Thinly slice the onions. Finely dice the celery and carrot. Halve the olives.
Heat the oil in a large casserole pot. Fry the partridges until browned on all sides, then remove from the pan and set to one side.
Put the butter, onions, celery and carrot into the casserole pot and cook everything over a medium heat until golden brown and softened. Add the tomatoes, stir well and simmer for five minutes. Add the vinegar, lemon zest, olives and salt and pepper and stir well. Put the partridges back in the pot, cover and simmer for 30 minutes until the partridges are cooked through.
Before serving, stir through the chopped parsley through the sauce.