Roast partridge with braised lentils and red wine sauce

• 4 partridge - braised and roasted as opposite
• 25 g brown or puy lentils - drained from the tin, or soaked and cooked weight</

If you use dried lentils - cheaper but you need to be thinking about the meal that much earlier - soak them for 4 hours or overnight, then boil until tender in unsalted water.

Fry the bacon and shallot in the butter, then add the drained lentils and flour.

Cook for a few moments, then stir in the passata and the cooking stock from the braised legs. The stock/cooking liquor from