Serves: 2

Difficulty: High

Preparation time: 15 mins

Cooking Time: 20 mins


  • 1 onion, peeled and finely chopped
  • 400ml chicken stock, cold
  • 2 tbsp honey
  • 4 tsp caster sugar
  • 4 limes, juice and finely grated zest
  • salt and pepper
  • 2 oven-ready partridges
  • 2 tbsp unsalted butter
  • 3 tbsp olive oil
  • 1 tsp of arrowroot or cornflour
  • mixed with 1 tsp water
  • 150g freshly cooked glass noodles
  • 1 tbsp toasted sesame oil, optional
  • 1 tbsp fresh coriander, chopped


To make the marinade: Place the onion, chicken stock, honey, sugar into a glass or ceramic bowl and mix well. Add the lime juice and season. 

Put the partridge breast-side down and cut up both sides of the backbone with a sharp knife.

Turn birds over and break open. Flatten with the heel of your hand and secure with two skewers diagonally to keep them flat.

Spread the prepared partridge with the marinade, cover with cling film and refrigerate overnight or up to 2 days. 

When ready to cook, lift the partridges out, reserving the marinade, and pat them dry in kitchen paper. Season well with a little more salt and pepper.

Pre heat the oven to 200°C, gas 6. 

Heat the butter and 2 tbsp oil in an ovenproof frying pan and place the birds skin side down. Cook gently so that they brown nicely and evenly, then turn over and do the same on the other side.

Place the whole pan into the oven and continue to cook for about 10 minutes until they are cooked right through. Be watchful that they do not burn. Leave to rest a few minutes.

Pour the marinade into a saucepan and bring to the boil. Gently simmer to reduce by half, check the seasoning and adjust if needed.

Thicken with the arrowroot or cornflour, then remove from the heat and blend with a hand blender until smooth.

Toss the cooked glass noodles with the sesame oil and remaining 1 tbsp olive oil and scatter with coriander. Serve with the partridge and sauce.

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