Pan-Fried Partridge Breast on Soba Noodles with Horseradish & Balsamic Vinegar

Partridge is a delicious bird that I love to eat in the latter part of the year in London. They’re wonderful roasted whole accompanied by sweet potato chips, roast garlic and bread sauce. But – as in this recipe – a good way to serve partridge is to take the breasts off the carcass and pan-fry them in butter and olive oil until they’re just cooked. Any small bird can be treated in a similar way; just remember to cook the flesh quite rare and leave it to rest in a warm place for at least 5 m