An elegant French dinner for those who like to serve restaurant-quality meals out of their own kitchen.


  • Partridge and sauce

  • 1tbsp olive oil

  • 2 partridges, cleaned

  • 50g butter

  • 5 sprigs fresh thyme, leaves picked

  • 1 fresh bay leaf

  • 1tbsp sugar

  • 100ml red wine

  • 500ml fresh chicken stock

  • 100g fresh blackberries

  • Celeriac and beets

  • 50g butter

  • 1 large celeriac, peeled and diced

  • 4 baby beetroots, cooked, peeled and cut it in half

  • 50g hazelnuts

  • Red cabbage

  • 300g red cabbage leaves, finely sliced

  • 50g soft brown sugar

  • 50ml red wine vinegar

  • Kale

  • 15g butter

  • 1 head kale, leaves removed and roughly chopped


  • 1.

    For the red cabbage, heat a large saucepan, add the butter and red cabbage and fry for 1-2 minutes, or until just softened then add sugar and red wine vinegar. Season.

  • 2.

    For the partridge, preheat the oven to 200C/400F/Gas 6.

  • 3.

    Heat the butter in a small ovenproof frying pan. Season the partridge with sea salt and freshly ground black pepper and add to the pan. Add the thyme and shallots. Fry quickly on all sides until lightly browned. Transfer to the oven to roast for 10-12 minutes, or until cooked to your liking. Remove the legs and crown and add the rest to the sauce.

  • 4.

    Reduce the wine and stock by a half.

  • 5.

    Add the rest of the ingredients, apart from the blackberries, and cook for 5-8 minutes, until reduced in volume. Just before serving pass through a sieve and add the liquid back to the pan and add a knob of butter and the blackberries.

  • 6.

    For the celeriac and baby beetroots, preheat two small frying pans. Once hot, add the oil and butter. Add the celeriac to one pan and the baby beetroots to the other and cook both for 6-8 minutes, puree the celeriac.

  • 7.

    Blanch in boiling salted water then heat the butter in a frying pan then add the kale and two tablespoons of water and cook until the kale is wilted down.

  • 8.

    Place the red cabbage on the plates. Put a spoonful of the kale on top. Once the grouse has rested cut it into pieces and put on the plates.

  • 9.

    Place the celeriac and beetroots around the plates and spoon the blackberry sauce over the top.

  • 10.

    In the partridge pan add the beetroot quarters, blackberries, hazelnuts and kale.

  • 11.

    In the sauce. Add the leftover bones and reduce. Pass through a sieve. Season, add a knob of butter and plate.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 556kj
  • Fat Total 36g
  • Saturated Fat 16g
  • Protein 10g
  • Carbohydrate 47g
  • Sugar 26g
  • Sodium 358mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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