Name: Partridge with blackberries and celeriac mash
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 2
Ingredients: 1 small celeriac (about 600g), peeled and cut into 2cm chunks; 1 medium floury potato (about 200g), peeled and cut into chunks; 1 garlic clove, peeled; 25g unsalted butter; 2 tbsp double cream; 2 oven-ready partridges (about 350g each); 15g unsalted butter, softened; 4 fresh thyme sprigs; 1 tbsp rapeseed oil; 1 banana shallot, finely chopped; 100ml red wine; 150ml chicken stock; 1 tsp redcurrant jelly; 100g blackberries; 10g cold unsalted butter, cubed

Partridge with blackberries and celeriac mash

A partridge with blackberries recipe for two: whole birds roasted quickly and served with a red wine and berry pan sauce and garlicky celeriac mash.

Gluten-free

Serves2

Hands-on20 mins

Oven40 mins

DifficultyMedium

A whole partridge each feels like an occasion, yet the cooking is quick: the small game birds need under 20 minutes in the oven and carve easily at the table. The pan juices go straight into the finishing touch, with the last of the season’s blackberries warmed just long enough to hold their shape, and a buttery purée of celeriac and potato underneath.

Why it’s so good: Tart berries and a splash of red cut through the rich meat, while celeriac brings a gentle, nutty sweetness.

Make it easy: Cook the purée up to an hour ahead and reheat it gently with an extra spoonful of cream

Method

Heat the oven to 220°C/200°C fan/gas 7. Put the celeriac, potato and garlic in a pan of cold salted water, bring to the boil and simmer for 18-20 minutes until very tender.

Meanwhile, pat the partridges dry, rub all over with the softened butter and season well. Tuck 2 thyme sprigs into each cavity. Heat the oil in an ovenproof frying pan over a medium-high heat and brown the birds on all sides for 4-5 minutes until golden.

Turn the birds breast-side up and roast for 15-18 minutes until golden and cooked through, with the juices running clear when the thickest part of the thigh is pierced. Lift onto a board, cover loosely with foil and rest for 10 minutes. Take care: the pan handle will be very hot.

Drain the celeriac and potato, leave to steam dry for 2 minutes, then mash with the butter and cream until smooth. Season to taste, cover and keep warm.

Pour off all but 1 tbsp of fat from the frying pan and set it over a medium heat. Cook the shallot for 2-3 minutes until soft. Add the wine and bubble for 2 minutes until reduced by half, then add the stock and redcurrant jelly and simmer for 4-5 minutes until syrupy.

Add the blackberries and any resting juices from the birds and warm for 1-2 minutes until the berries just start to soften. Take off the heat, swirl in the cold butter until glossy and season. Serve each partridge whole or halved on the mash, with the sauce spooned over.

Per serving (Serves 2)

Calories

870kcals

Fat

48g (22g saturated)

Protein

52g

Carbohydrates

32g (10g sugars)

Fibre

12g

Salt

1.4g

Quick wins, tips & make ahead

Stock can contain gluten, so check the label if cooking for a gluten-free diet.

Pheasant breasts or a small guinea fowl work in place of partridge; adjust the roasting time and cook until the juices run clear with no pink meat.

The mash can be made up to an hour ahead and reheated gently with a little extra cream. Frozen blackberries can be used if fresh ones are over; add them straight from frozen and warm for a minute longer.