Serves: 5

Difficulty: Easy

Preparation time: 5 mins

Cooking Time: 45 mins


  • 4 partridges
  • 250g broad beans, shelled
  • 250g French beans, topped and tailed
  • 420g can butter beans, drained and rinsed
  • 2 Little Gem lettuce
  • A good handful of mixed salad leaves
  • 1 tablespoon capers
  • 6-8 anchovies, chopped 
  • 8 quails eggs, softly boiled, shelled and halved
  • 2 tbsps chopped flat leaved parsley, chives and dill 
  • Freshly ground black pepper


  • 1 tsp dijon mustard
  • 1 clove garlic, crushed
  • 1 tbsp red wine vinegar
  • 2 tbsps olive oil


Preheat oven to 200C and roast the partridges for 18 mins. Leave to rest for 15 mins, but keep warm.
Cook the broad and French beans in lightly salted water until just tender. Add the butter beans to warm, drain well. Whisk the dressing ingredients together and stir into the warm beans.

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