Lamb, Bacon and Partridge Stew

Name: Lamb, Bacon and Partridge Stew
Yield: Serves Eight to Ten
Cuisine: United Kingdom
Ingredients: 1 carrot, peeled and chopped into large dice; 1 onion, peeled and chopped into large dice; 250 ml (9 fl oz) white wine; 4 garlic cloves, peeled and roughly chopped; olive oil, for cooking; a few sprigs of rosemary; 1 kg (2 lb 4 oz) shoulder or neck of lamb, cut into 3cm (1¼in) chunks; 2 bay leaves; 1 red chilli; 500 g (1 lb 2 oz) smoked bacon or pancetta, in a single slab; 1 onion, peeled and studded with 12 cloves; ½ teaspoon chilli flakes; 1 tablespoon chopped parsley; 2 teaspoons olive oil; 15 whole blanched almonds; 4 garlic cloves, peeled; 1 teaspoon coarse sea salt; 1 lemon; 25 g (1 oz) butter; 4 partridges, trussed and seasoned; salt and black pepper; 400 g (14 oz) haricot beans

Preparation info

Serves
Eight to Ten

Difficulty
Medium

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

This is a sort of template recipe: beef, wild boar or venison can replace the lamb, which can be neck or shoulder; and pheasant, the partridge. The stew can be cooked in advance.

Ingredients

400 g (14 oz) haricot beans
500 g (1

Europe
United Kingdom
Stew
Spicy
October
Gluten-free
England

Method

Soak the beans overnight in cold water.

The next day, remove the rind from the bacon and add to the beans in a large saucepan of cold water. Bring to the boil, then drain, replenishing with fresh cold water. Bring to the boil, skim, and add the onion, chilli, bay leaves and rosemary. Simmer gently for about 2 hours, topping up the water and skimming occasionally, until tender.