Label
All
0
Clear all filters

Roast Partridge with Black Pudding, Artichokes and Wild Mushrooms

Rate this recipe

banner
Preparation info
    • Difficulty

      Medium

Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

This is a recipe of my Blandford Street chef, Roger Gorman. It may seem rather an exhibitionist dish for cooking at home but is actually straightforward, apart from a bit of labour with the tomatoes and parsnips. On the other hand, the artichokes are out of a jar, the birds are simple to cook and you don’t really need anything else except perhaps some potatoes to roast with the birds and maybe some buttered cabbage. The different flavours and textures set each other off very well.

I

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title