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Partridge with roasted carrots, pear & chestnuts
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.
Prep in 10
High protein
1/3 daily fibre
New
Low sat fat
Serving size
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)
Nutritional Information
Calories: 626
Protein: 35g
Carbs: 75g
Fat: 21g
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)
Nutritional Information
Calories: 655
Protein: 33g
Carbs: 84g
Fat: 21g
Partridge with roasted carrots, pear & chestnuts
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.
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Cooking Instructions
- 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.
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