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Roasted partridge with seasonal vegetables

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Anna Haugh shares her roasted partridge inspired by the main course that was created for the Queen’s wedding day dinner.

For this recipe, you'll need a melon baller to shape the noisette potatoes.

Ingredients

For the noisette potatoes

  • 1 large Maris Piper or King Edward potato, peeled and balled using a melon baller
  • 200g/7oz unsalted butter

For the roasted partridge

  • 2 prepared partridge, breasts removed and keep the bones (ask your butcher or supplier to do this for you)
  • 2 tbsp olive oil
  • 75g/2½oz unsalted butterÌý

For the sauce

For the green bean salad