Partridge with lentils and pickled lemons from The Game Cookbook by Clarissa Dickson Wright and John

Name: Partridge with lentils and pickled lemons from The Game Cookbook by Clarissa Dickson Wright and John
Ingredients: 12 ounces green or brown lentils (about 2 cups); 2 pickled lemons, cut into pieces, or 1 tablespoon fresh lemon juice; 1¼ cups water; 2 large Swiss chard leaves (remove the stems and cut them into small pieces, then slice the leaves diagonally into narrow strips); salt; pepper; 2 cloves garlic, chopped; 2 partridges, cut in half; ¼ cup olive oil

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I think I could eat partridge every day. I invented this dish having received some red-legged partridges whilst reading Freya Stark and dreaming of Araby. I think it’s rather good.

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Ingredients

12 ounces green or brown lentils (about 2 cups)
2 pickled lemons, cut into pieces, or 1 tablespoon fresh lemon juice
1¼ cups water
2 large Swiss chard leaves (remove the stems and cut them into small pieces, then slice the leaves diagonally into narrow strips)
salt
pepper
2 cloves garlic, chopped
2 partridges, cut in half
¼ cup olive oil