Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
International Links
Message Board




Take 3
seasonal partridge and pumkin dish
• 4 partridges
• 600g pumpkin flesh
• 600ml double cream


Heat the oven to 180ºC. Season the partridges and trim if needed. Place the pumpkin and cream in a pan over a mediam heat and boil until soft. Using a slotted spoon, remove the pumpkin and place in a blender. Blitz and adjust the purée's consistency with the boiled cream so that it is like mashed potatoes, but smooter. Heat a cast-iron pan until smoking, brown the partridge breast side down until golden, turn it over and brown the other side, then roast it in the heated oven for 7-8 minutes. Carve, and serve with the pumpkin purée.
Preparation Time: 10-15 minutes Serves: 4
Recipe Origin: United Kingdom
Submitted by:

United Kingdom
This recipe has been viewed