Preparation: 15 mins
Cooking: 25 mins
To serve, toss the greens and mushrooms together, adjust the seasoning and add a knob of butter if you like. Serve the partridge whole, cut in half or off the bone, with the greens and mushrooms.
4 oven-ready partridges
Salt and freshly ground black pepper
1 small head of greens, such as sprout tops or Savoy cabbage, woody stalks removed and cut into even-sized pieces
200g–250g wild mushrooms, cleaned and cut into even sized pieces, or left whole if chanterelles
Pre-heat the oven to 220°C/Gas 7.
Season the partridges inside and out with salt and pepper and rub with butter. Place the birds in a roasting tray, in which they fit snugly, and cook for 15 minutes, basting every so often.
Around halfway through cooking, bring a pan of lightly salted water to the boil and cook the greens for about 6–7 minutes until tender, then drain.
Meanwhile, heat a little more butter in a frying pan and cook the mushrooms over a medium heat for a few minutes, seasoning halfway through cooking.