Partridge with roasted carrots, pear & chestnuts

Serving size

1 person 2 people 4 people

Ingredients

80g cavolo nero
1 pear
1 tbsp wholegrain mustard (Mustard)

(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
1 parsnip
400g baby potatoes
1 carrot
40g pre-cooked chestnuts
4 x 40g skinless partridge fillet
25g honey
1 handful of fresh thyme
1 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)

Allergens

Contains: Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	626Kcal
	423kJ	2618kJ
Fat	3.4g	21g
of which saturates	0.5g	3.4g
Carbohydrates	12g	75g
of which sugars	5.2g	32g
Protein	5.6g	35g
Salt	0.28g	1.7g
Fibre	2.0g	13g

Ingredients

1 pear (use half)
40g cavolo nero
1 carrot (use half)
1 handful of fresh thyme (use half)
1 parsnip (use half)
400g baby potatoes (use half)
2 x 35g skinless partridge breast fillet
20g pre-cooked chestnuts
1 tbsp wholegrain mustard (use half) (Mustard)

(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
25g honey
1 tbsp tamari (use half) (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)

Allergens

Contains: Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	105Kcal	655Kcal
	437kJ	2742kJ
Fat	3.4g	21g
of which saturates	0.5g	3.3g
Carbohydrates	13g	84g
of which sugars	6.6g	42g
Protein	5.3g	33g
Salt	0.27g	1.7g
Fibre	2.0g	13g

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Prep in 10 High protein 1/3 daily fibre New Low sat fat

Partridge with roasted carrots, pear & chestnuts

Name: Partridge with roasted carrots, pear & chestnuts
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: British
Ingredients: 80g cavolo nero; 1 pear; 1 tbsp wholegrain mustard; 1 parsnip; 400g baby potatoes; 1 carrot; 40g pre-cooked chestnuts; 4 x 40g skinless partridge fillet; 25g honey; 1 handful of fresh thyme; 1 tbsp tamari

Prep time: 0 mins

Total time: 35 mins

Cuisine: British

Food group: Poultry

Here’s our take on ‘a partridge in a pear tree’ – tender, pan-fried British partridge married with sweet roasted pears. Vitamin-rich carrots, hearty chestnuts and baby potatoes star too, and we drizzle the lot with honey-mustard sauce.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 200C / fan 180C / gas mark 6 and boil a kettle.
Slice the baby potatoes in half lengthways and finely chop the thyme leaves. Place the potatoes on one side of a roasting tray lined with parchment paper, drizzle with 1 tbsp oil, half the thyme leaves and season with sea salt and black pepper. Place in the oven and roast for 25-30 mins until golden in colour and cooked through.
Meanwhile, peel and cut the parsnips and carrots into bite-sized pieces. Cut the pear into eight wedges and remove the core. Add the carrots, parsnips and pear to the same bowl used for the potatoes with 1/2 tbsp of a pinch of sea salt and black pepper and remaining thyme. Place the carrots, parsnips and pear on the same tray used for the potatoes, drizzle with 1/2 tbsp oil, add the remaining thyme leaves and season with sea salt and black pepper. Place into the oven and roast for 20 mins until caramelised.
Meanwhile, trim away the stalk from the cavolo nero and cut into 2cm thick slices and roughly chop the chestnuts. Add the chestnuts to the tray of vegetables for the last 5 mins cooking time. Cook the chestnuts for 5 mins until nice and golden, then keep the tray warm while preparing the partridge.
Heat a medium-sized, non-stick pan with 1/2 tbsp oil on a medium-high heat. Season the partridge breast lightly with sea salt and black pepper. Cook the partridge for 2-3 mins on each side until nicely coloured, then add the tamari, honey and wholegrain mustard with 2-3 tbsp water to make a sauce. Set aside to rest for 2-3 mins before slicing in half at length.
Half-fill a large pan with boiling water and a pinch of salt, add the cavolo nero and cook the cavolo nero for 1-2 mins, then drain.
To serve, spoon the roasted potatoes, vegetables and cavolo nero onto two warm plates. Place the partridge and chestnuts in the centre and pour over the sauce.