1 medium Bramley apple, peeled, cored and cut into 1/2cm pieces The meat from 2 partridges, chopped into 2cm pieces 50g unsalted butter 175mls dry cider ¼ of a chicken stock cube 2 tbsp fresh tarragon, roughly chopped Pinch of sugar Salt Pepper 25g unsalted butter
• Melt the 50g unsalted butter in a non stick frying pan, until slightly golden and bubbling. • Add the apple and gently sauté 2-3 minutes to colour slightly. • Add the partridge and again, just colour slightly, but do not overcook. • Remove the apple and partridge and keep warm. • Add the cider and stock cube to the pan and bring to the boil, reduce by half. • Add the tarragon, sugar, salt and pepper. • Finally add the 25g butter and swirl through. • Do not overcook the partridge the meat should be rose pink when cut open.
