Raymond-Blanc trained chef Martin Lee from The Plough makes his mark with this rich, tasty dish for autumn.


  • 6 partridges (ask your butcher or game dealer to truss them)

  • 1 kilo chicken bones

  • 6 rashers streaky smoked bacon

  • small knob of butter

  • Butcher's string

  • For the chicken stock

  • 1 onion

  • 3 carrots

  • 2 sticks celery

  • 1 kilo chicken bones

  • 2 bay leaves

  • 1 sprig thyme

  • 3 cloves garlic

  • Water to cover bones

  • For the partridge sauce

  • 6 shallots

  • 2 cloves of garlic

  • Sprig of thyme

  • 50ml good quality red wine vinegar

  • 6 peppercorns

  • 1 bay leaf

  • 300ml  red wine

  • 1 litre chicken stock (see above)

  • For the roast squash 

  • 1 crown prince squash or butternut squash

  • bunch marjoram

  • For the rosti

  • 5  medium floury potatoes, like Maris Piper

  • 4 Bramley apples

  • Unsalted butter

  • Salt and pepper 


  • For the stock:

  • 1.

    Preheat the oven to 175c. You will need a thick-bottomed large pan approximately 5L capacity. Roast bones in oven evenly until brown but not burnt! Roughly chop  onion, carrot and celery and brown off evenly with garlic achieve. Add the bones to the browned vegetables, deglaze the roasting trays with water. Cover bones with cold water and bay and thyme. Bring to the boil, skim and simmer for five hours. Drain off the stock, place in a pan and reduce the stock until the consistancy of the liquid lightly covers the back of a spoon.

  • For the partridge sauce:

  • 1.

    Slice shallots and garlic and sauté until shallots are soft and caramelised allow 10 minutes slow frying. Deglaze the pan with red wine vinegar and continue cooking until the liquor has evaporated. Add peppercorns, bay leaves and red wine bring back to the boil and reduce liquid by 2/3. Add brown chicken stock and reduce until sauce consistancy. Strain through a chinoise or fine sieve 

  • For the roast squash:

  • 1.

    Pre-heat the oven to 175c.

  • 2.

    Peel and deseed and dice into 2cm square pieces. Chop marjoram. In an oven proof frying pan froth two tbsp butter. Saute the squash in the frothy butter for 2-3 minutes then add chopped matrjoram. Finish in the oven for 5-10 minutes

  • For the rosti:

  • 1.

    Peel, wash and grate potato. Peel and grate apple. In a small frying pan heat a knob of butter. Layer half of the potato evenly on the base of pan no need to press down. Add the apple layer then layer the rest of the potato on top lightly seasoning each layer. Cook on one side for 5 minutes careful not to burn then turn and repeat on the other side or until both sides golden brown

  • 2.

    7. Finish in the oven for a further 8 minutes

  • For the partridge:

  • 1.

    Pre-heat the oven to 175c.

  • 2.

    Truss partridges (You can ask your butcher or supplier to have the birds oven ready.) Wrap bacon around the breast and legs and tie on. Heat up a large frying pan with a small amount of butter.

  • 3.

    Brown birds on all sides then put in the oven in the pan for 10-12 minutes. When partridge comes out of the oven let it rest for 10-15 minutes. Remove bacon and string. Chop bacon to use as a garnish. Either remove from the carcass or serve on the bone.

  • 4.

    To serve, bring all the ingredients together.  

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