Dulwich Honey-Glazed Grilled Partridge with Pear Mash Recipes from Suzanne James | www.suzannejames.co.uk This is a real showstopper of a recipe, just perfect for a November dinner party. Preparation Time: 30 minutes Cooking Time 10-30 minutes
Ingredients For the honey-glazed grilled partridge; • A whole Spatchcock partridge, backbone removed (per person) • 2 tbsp olive oil • 2 tbsp Dulwich honey (do use Dulwich honey if you can get it – it’s marvellous stuff!) • 1 tsp coarsely ground black pepper For the pear mash; • Vivaldi potatoes peeled and cubed • salt and freshly ground black pepper • A sprig of thyme or rosemary • A tablespoon of pureed pear To serve; • olive oil, for drizzling • watercress
Method 1) Heat a griddle pan until hot. Drizzle the partridge with olive oil, honey and black pepper and place into the pan. Weigh the meat down with another pan on top and chargrill for 5-6 minutes on either side, or until cooked through. 2) For the mash, bring a pan of salted water to the boil. If you can get your hands on a sprig of thyme or rosemary add to the water to add a wonderful flavour to the potatoes. Cook until tender, about 15-20 minutes. Drain and crush with a fork or potato masher. Season with salt and freshly ground black pepper. For a real finishing touch add a tablespoon of pureed pear. 3) Serve the mash on one side of a serving plate and the partridge on the other. Garnish with some watercress drizzled with a little olive oil. You could even pop a quarter of roast pear on side if you want to really impress! Enjoy! 14 | SE21 - November 2021
In Season This Month Fruits, Nuts & Fungi - Apples, Cranberries, Pears, Quince, Wild Mushrooms Vegetables & Herbs - Artichoke, Beetroot, Butternut Squash, Cauliflower, Celeriac, Celery, Chicory, Horseradish, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Parsnips, Potatoes, Pumpkin, Salsify, Shallots, Swede, Truffles, Turnips, Watercress Meat & Game - Beef, Duck, Goose, Grouse, Guinea Fowl, Hare, Lamb, Mallard, Partridge, Pheasant, Rabbit, Turkey, Venison, Wood Pigeon Fish & Shellfish - Clams, Cod, Coley, Crab, Dab, Dover Sole, Gurnard, Haddock, Halibut, Hake, Lemon Sole, lobster, Mackerel, Monkfish, Mussels, Oysters, Plaice, Pollack, Red Mullet, Wild Sea Bass, Sea Bream, Skate, Squid, Turbot, Winkles Meat & Game - Beef, Duck, Goose, Grouse, Guinea Fowl, Hare, Lamb, Mallard, Partridge, Pheasant, Rabbit, Turkey, Venison, Wood Pigeon Fish & Shellfish - Clams, Cod, Coley, Crab, Dab, Dover Sole, Gurnard, Haddock, Halibut, Hake, Lemon Sole, lobster, Mackerel, Monkfish, Mussels, Oysters, Plaice, Pollack, Red Mullet, Wild Sea Bass, Sea Bream, Skate, Squid, Turbot, Winkles
