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Bacon-wrapped roast partridge, pork stuffing & lentils
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Ingredients:
  • 2 sprigs of fresh sage leaves
  • 1 tablespoon dried cranberries
  • 1 red onion
  • 100 g higher-welfare minced pork shoulder
  • 10 vac-packed chestnuts
  • 4 partridges
  • 10 thin rashers of higher-welfare pancetta or smoked streaky bacon
  • ½ a bunch of fresh thyme
  • 1 small bottle of good British ale
  • 250 g green or puy lentils
  • a few sprigs of fresh rosemary
  • 4 fresh bay leaves
  • 2-3 cloves of garlic
  • 1-2 cherry tomatoes optional
  • extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 100 g baby spinach
  • 2-3 tablespoons quality blueberry jam
  • Greek yoghurt
Instructions:
  • - Preheat the oven to 220ºC/gas 7 and place a roasting tray inside to heat up. - Prepare sage leaves and roughly slice the dried cranberries. Peel and finely slice the onion. - Combine sage, cranberries, pork meat, and crumbled chestnuts. Season, mix well, and stuff into the cavities of each partridge, leaving space for air circulation. Roll any leftover stuffing into balls. - Rub olive oil, sea salt, and black pepper all over the birds. Drape pancetta or bacon over the breasts. Top with a sprig of thyme and secure with string. - Place partridges in the hot tray with a lug of ale and stuffing balls. Cook for 15 to 18 minutes depending on bird size. Remove and cover with foil and a tea towel. - In a pan, cover lentils with water, add rosemary, thyme, bay, garlic, and onion. Squeeze cherry tomatoes into the pan. Simmer for 12 to 15 minutes until soft, then drain excess water. - Add olive oil, vinegar, and season. Stir in baby spinach, then transfer lentils to a platter. - Stir blueberry jam into the roasting tray. Add ale and cook over medium heat to thicken. Serve partridges and stuffing on lentils, top with sauce and yogurt. Serve immediately.

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