Roast partridge & pears with perry gravy
Emily Gussin’s Borough Market recipe for an autumnal one-tray game bird roast with a side of rich, earthy greens
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Cooking tools:
- Instant-read thermometer
- Oven
- Stove
- Baking sheet
- Cutting board
- Chef's knife
- Saucepan
- Plate
- Spoon
Ingredients
- 4 partridges
- 8 rashers of streaky bacon
- 6 banana shallots, peeled and halved lengthways
- 4 pears, cored and quartered lengthways
- 1 tsp caraway seeds
- 200g cavolo nero
- 2 cloves of garlic, finely sliced
- 2 tsp plain flour
- 200ml perry (pear cider)
- 200ml chicken stock
- Mashed potatoes, to serve
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