autumn_greensDifficulty: Medium

Serves: 4

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
100g butter
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.


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