This yum roast partridge and squash dish is perfect for a dinner party - meltingly soft game, sweet and caramelised squash and a thick wine-enriched gravy. It's easier to make than you might think, too.
- 4 partridge, backbones removed
- 250ml white wine
- 200ml chicken stock
- 1 butternut squash
- 2 tbsp. runny honey
- 3 tbsp. oil
- 1 tbsp. fresh thyme leaves
- Salt and black pepper
Flatten the partridges with the heel of your hand. Peel the squash, scoop out the seeds with a spoon and dice into 1-inch chunks.
Heat oil in a large frying pan. Fry the partridges on either side until browned. Season the birds with salt and black pepper inside and out.
In a jug, mix the wine and honey. Pour around 2/3 of it into the pan that you cooked the partridges in, stir to remove all the bits off the bottom of the pan and bubble away for a couple of minutes. Add the stock, stir to combine and simmer gently until you have a thick gravy.
Toss squash with half of the remaining wine and honey mixture, half of the thyme, salt, pepper and a little oil. Lay in a single layer on a baking tray and cook at 200C for around 30 minutes.
Toss partridges with the rest of the remaining wine and honey mixture, the rest of the thyme and more salt and pepper. Place onto the baking tray, moving the squash out of the way, breast side up. Bake for 15 minutes. Let the birds rest under foil for 10 minutes before serving.