Partridge with lentils and pickled lemons

Preparation info
  • Serve


    per head
    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

I think I could eat partridge every day. I invented this dish having received some red-legged partridges whilst reading Freya Stark and dreaming of Araby. I think it’s rather good.


  • 12 ounces green or brown lentils (about 2 cups)
  • ¼ cup


Cook the lentils in lightly salted, boiling water for 20 minutes, drain them, and keep the liquid. Heat the oil in a heavy frying pan, which has a lid you can later use. Fry the garlic for a few minutes, then remove and discard it. Brown the partridges all over in the oil and then set them aside.

Wilt the green chard strips in the hot oil for 2 minutes, remove, drain on paper towels, an