- 45g butter
- 200g cranberries
- A handful of thyme
- 40g honey
- 1 tbsp wholegrain mustard
- 150g buckwheat
- 1 fennel bulb
- 250g wild partridge breasts
- A handful of sage, leaves only
- 50g watercress
- Sea salt
- Freshly ground pepper
Prep: 15 mins | Cook: 30 mins
1. Add the butter to a pan and melt over a medium heat. Tip in the cranberries, thyme, honey, 1 tbsp mustard and a pinch of salt and pepper. Cook for 8-10 mins, stirring occasionally, till the cranberries are soft. Roughly crush the sauce with the back of a spoon. Set aside.
2. While the cranberry relish cooks, pour the buckwheat into a pan and cover with 300ml boiling water. Put a lid on the pan, bring back to a simmer and cook for 8 mins. Drain if necessary and tip back into the pan. Set aside, with the lid on.
3. While the buckwheat simmers, trim the dry tips off the fennel. Thinly slice it.
4. Pour 1 tbsp oil into a frying pan and warm over a medium-high heat. Season the partridge breasts with salt and pepper. Fry for 2-3 mins on each side, until golden and cooked through. Transfer to a plate to rest. Loosely cover with foil.
5. Slide the fennel into the frying pan and fry for 3-4 mins, stirring occasionally, until slightly caramelised. Stir in the sage leaves and cook for a further 1-2 mins.
6. Spoon the buckwheat onto plates. Top with the watercress, partridge breasts and fennel. Serve with the cranberry relish.
7. TIP: This recipe will make more cranberry relish than you will need to accompany your partridge. Keep any leftover in the fridge for up to 5 days. Warm through before serving. Delicious with cold cuts, cheese, or swirled through gravy to add zing and sweetness.