- 1 celeriac, peeled and cut into hunks or wedges
- A splash of sunflower or olive oil
- 1 garlic clove, peeled and crushed
- A few rosemary sprigs (optional)
- 4-6 partridge breasts
- A large glass of wine (or two if you want to sip whilst you cook!)
- A little damson jam or red current jelly
- Seasonal greens stir-fried with a bit of garlic
- Sea salt and freshly ground pepper
Delicious with braised cabbage wedges or kale.
15 mins (prep) | 45 mins (cooking)
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Place a large roasting tin or baking tray in the oven to heat up. Place the celeriac into chunky chips into a large bowl, drizzle with a little oil and stir to coat them. Season. Add the garlic and rosemary. Coat well.
2. Carefully remove the warm dish from the oven and tumble the seasoned and oiled celeriac in. Shake the dish to even everything out. Pop into the oven and roast for 30-45 mins, till the celeriac is golden and crisp. Check a few times.
3. Season the partridge breasts. As soon as the celeriac is done take it out of the oven and cook your partridge. Just add a knob of butter to a pan. Pop the partridge in. Cook for 2-3 mins on each side, till nicely coloured. Set aside to rest for a few mins.
4. If you like, make a quick gravy. Just splash some red or white wine in a pan. Let it bubble up for a bit. Swirl a dab of blackberry, cranberry or damson jam into the pan - or a drizzle of honey. Taste. Season, if needed. Serve.