Name: Gazpachos manchegos Casta Diva
Yield: Serves 4
Cuisine: British
Ingredients: 2 legs and 2 breasts of partridge; 600 g white flour, plus extra for dusting; 1 bay leaf; ½ teaspoon salt; a little honey, to serve (optional); a little thyme, to garnish (optional); 4 chicken thighs; sea salt; 1 head garlic; 5 tablespoons olive oil; 10 black peppercorns; 1 tsp sea salt; 1 tsp thyme; 4 tomatoes, grated; 2 onions, chopped, about 1cm dice; 2 legs and 2 breasts of rabbit; 1 sprig thyme; 1 sprig rosemary

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

When I heard how this dish was traditionally prepared and eaten, I was fascinated. Shepherds would have made gazpachos with wild rabbits, hare and partridge that could be shot and cooked in water with lots of garlic and herbs in a ceramic pot or a special pan with a long handle and legs that would sit over a campfire in the countryside or hills. The flour and water tortas would be made and baked in the ashes – some would be broken up and added to the pot to bulk out the stew like pieces of