Partridge cooked in real ale with bacon, celeriac and sprouts
A delicious, seasonal recipe for partridge from chef Tom Kerridge.
- Pour a little oil into an ovenproof frying pan and heat up on a medium heat. Peel the celeriac and rub with a scourer to remove the edges and make it smooth.
- Add butter to the pan and then add the celeriac. Colour all the way around to get an even brown colour. Put thyme and garlic into the pan and baste the celeriac. Then place in a preheated obver at 180c and cook for about 45 minutes until soft, basting every now and then.
- Pour a little oil into a casserole pan and place on a medium heat. Add the bacon and colour for 3-4 minutes until golden brown. Add the ale and chicken stock and bring to the boil. Place the 4 oven-ready partridges into the pan and put the lid on.
- Put the pan into the oven and cook for about 12-15 minutes until the partridge is just cooked.
- Remove the partridge from the pan and keep warm. Place the pan on a high heat and reduce the stock by half. Gently stir in the butter until melted and emulsified.
- Add the quartered Brussels sprouts and cook for about 4-5 minutes until just cooked.
- Season and serve with the celeriac. Blowtorch the partridge to give it a charred colour and serve.