One-Pot Partridge with Wine and Potatoes

Season the birds inside and out, then stuff each with a juniper berry, a bay leaf, a thyme sprig and a garlic clove. Chop the bacon into chunks and slice the potato into 6 thick slices. Heat the oven to 180C, and heat half the butter in a casserole dish until sizzling. Brown the birds all over for 10 mins, then remove to a dish and set aside.
Add the rest of the butter to the casserole and fry the sliced potato until browned and crisp all over, then add the bacon to the pot, sizzle for 3 mins, then sit the partridges on top of the bacon and potatoes and pour in the wine and stock. Cook - uncovered - in the oven for 15 mins. Remove the partridges from the dish and leave to rest for 10 mins.
Bash the potatoes, return to the oven until cooked through, then scatter with parsley. Serve the partridges with the potatoes and bacon, along with the sauce and some steamed kale.

40 mins

2 serving

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