Whole roasted partridge with celeriac and greengages

Name: Whole roasted partridge with celeriac and greengages
Yield: Serves 4
Ingredients: 500 g greengages, stoned and quartered; salt; 1 bunch of thyme; 100 g unsalted butter, diced; 1 tbsp vegetable oil; 4 prepared partridge, weighing about 300 g each (pages 18–21); 50 g Pommery wholegrain mustard; 1 tbsp butter; 1 celeriac, peeled and grated; juice of ½ lemon; 50 g sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

These ingredients feature on the menu at The Little Chartroom every year without fail – I just love them all together. Both the celeriac compote and the greengage purée are delicious at room temperature, so you can make them in advance and don’t have to worry about warming them through when it’s time to eat.

Ingredients

Roasted Partridge

4 prepared partridge, weighing about 300 g each (pages 18–21)
1 tbsp

Main course
Gluten-free
Autumn

Method

Start by getting your partridge out of the fridge. They cook much more evenly at room temperature, so I leave them out on the worktop for an hour before I roast them.

To make the greengage purée, place the quartered greengages in a pot with 50 ml water and bring up to a boil. Turn the heat