- 4 ready-to-roast grey partridges
- 4 sprigs fresh thyme
- 12 slices pancetta
- 2 tbsp extra virgin olive oil
- 125ml/4fl oz port
- 1 Savoy cabbage, cored and shredded
- 1 garlic clove, sliced
- 1 small carrot, finely chopped
- ½ onion, finely chopped
- 1 small celery stick, finely chopped
- 150g/5½oz vacuum-packed, peeled and cooked chestnuts, roughly chopped
- 500ml/18fl oz chicken stock
- salt and freshly ground black pepper
- Preheat the oven to 180C/160C Fan/Gas 4.
- Stuff a thyme sprig into each partridge, then wrap three slices of pancetta around it and tie in place using kitchen string. Heat a tablespoon of the oil in a large, heavy-based ovenproof pan and fry the partridges until lightly golden all over.
- Turn the partridges breast-down and transfer the pan to the oven to roast for 6 minutes.
- Turn the birds over and add the port to the pan, then roast for a further 5–6 minutes, or until the partridges are done – pull a leg away slightly from the breast to see if the meat looks cooked. The juices should run clear if a skewer is inserted into the thickest part of the meat. When the birds are cooked, remove from the oven and set aside to rest for 5 minutes.
- While the partridges are roasting, blanch the Savoy cabbage in a saucepan of boiling salted water for about 7 minutes, or until tender. Drain well.
- Heat the remaining oil in a pan and briefly fry the garlic. Add the chopped vegetables and chestnuts and cook for 4–5 minutes, or until softened. Add the cabbage and stock. Bring to a simmer, then cook over a low heat, stirring frequently, for 10–15 minutes, or until the stock has reduced and the cabbage becomes slightly caramelised. Season with salt and pepper
- To serve, spoon the cabbage onto warmed plates, set the partridges on top and drizzle over the roasting juices.