partridges with pears

prep time: 10 minutes

cooking time: 35 minutes

serves: 2

season: winter

brussels sprouts, cabbages, celery, chicory, endive, jerusalem artichokes, leeks, marrows, onions, parsnips, potatoes, seakale, swede, turnips, turkey, pheasant, partridge, duck, geese, hare, ham, venison

ingredients:

2 partridges
2 unpeeled peares, cored and pealed
300ml perry
4 shallots, halved
2 organicbayleaf

1	Preheat the oven to 200ºC/400ºF/Gas Mark 6. Rub olive oil over each partridge, seasoning well with sea salt and pepper.
2	Quarter each pear lengthwise, retaining the skin but removing the core.
3	Put the pears in the casserole with 300ml/10fl oz perry (use cider if you cannot find perry) with 4 halved shallots and 2 bay leaves. Cover tightly with a lid and roast for 30 minutes.
4	Serve the partridges surrounded by the pears and onions, and take the juices and reduce in the pan slightly, just before serving as a sauce.