2 x partridge 4 large limes juice and finely grated zest 1 small onion peeled and very finely sliced 4 tsp castor sugar 2 tbsp honey 400mls strong chicken stock Salt and pepper 1 tbsp unsalted butter 2 tbsp olive oil ½ - 1 teaspoon of arrowroot, slaked 150g cooked glass noodles 1 tbsp olive oil 1 tbsp toasted sesame oil, optional 1 tbsp chopped fresh coriander
• Place the chopped onion, cold chicken stock, honey, sugar into a glass or ceramic bowl and mix really well. • Then add the squeezed lime juice and season the whole thing well with salt and pepper. • Remove the back bone from the baby chicken, by cutting down either side with a sharp knife. • Break open and flatten well, then remove the knuckles. • Place the prepared partridge into the liquor cover with cling film and pop into the fridge and leave best overnight. I have left for 2 days before, delicious. • When you come to cook them, take them out of the liquor and dry them very well in kitchen paper, season well with a little more salt and pepper. • Pre heat the oven to 200°C gas 6. • Heat the butter and oil in an ovenproof griddle or frying pan and place the birds skin side down. • Cook nice and slowly so that they brown nicely and evenly then turn over and do the same on the other side. • Then pop the whole pan into the oven and continue to cook slowly until they are cooked right through DO NOT BURN About 10 minutes. • Pour all the liquor into a saucepan and bring to the boil and gently simmer to reduce by half, check the seasoning and adjust if needed. • Thicken with the arrowroot or cornflour and blend with a hand blender or liquidiser. • Warm the glass noodles in the sesame and olive oil and coriander serve with the partridge.
