Roast Partridge with Bubble and Squeak
Perfect for chilly winter evenings or lazy Sundays, this easy recipe pairs roasted partridge with comforting bubble and squeak.
Use leftover meat from your Sunday roast if you have it, or simply season and roast a whole partridge at 200°C.
|For the bubble & squeak|
|1kg||Red skin potatoes|
|1x||Small savoy cabbage|
|Salt & pepper|
|For the ale gravy|
|200ml||Good quality ale|
|200ml||Game stock (or chicken/beef)|
|4 tsp||Gravy granules|
Pour the ale into a saucepan and reduce by half. Add the game stock, then return to a gentle simmer.
To make the bubble and squeak, Peel and boil the red skin potatoes until soft and mash them up with butter and milk until smooth. Season with pepper and salt.
Roughly chop the savoy cabbage and cook in a pan of salted boiling water until soft. Drain, add this to the mashed potato and mix well.
Rehear the left over partridge by wrapping in tin foil and cooking in the oven set 160°C for 15mins. If you have roasted a partridge for the dish, simply carve.
Thicken the ale and stock with the gravy granules.
To serve, place the bubble and squeak in the centre of your plates and top with the partridge. Cover with a good helping of gravy, with extra in a jug on the side.