Serves: 5

Difficulty: Easy

Preparation time: 5 mins

Cooking Time: 45 mins


  • 3 partidges
  • 50g butter
  • 6 slices pancetta
  • 6-8 thick slices ciabatta or country style bread
  • A little extra virgin olive oil
  • 1 clove garlic, cut in half
  • 1 tbsp fresh oregano, chopped
  • 1 round buffalo mozzarella, torn into chunks
  • 2 large vine-ripened tomatoes
  • 6 sunblush tomatoes
  • Handful basil leaves, torn
  • 1-2 tbsp Taggiasca olives
  • salt and freshly ground black pepper


Preheat oven to 200C/400F/Gas 6.

Smear the partridges well with butter and wrap each one with 2 slices of pancetta. Place in a roasting tin and cover with foil. Cook in the oven for 30 minutes, then remove the foil and roast for a further 10 minutes or until the juices run clear. Leave to cool slightly.

Drizzle a little oil over the bread and toast or chargrill on one side, then rub the toasted surface with the cut garlic and sprinkle over a little oregano. Slice the partridge and layer equally onto the toasted bread with the mozzarella, tomatoes, sunblush tomatoes, basil and olives.

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