Season: Autumn Winter 

Roast Partridge


4 x 8 oz (225 g) partridges
1 lb (450 g) red cabbage, shredded finely (weight after discarding core and outer leaves)
1 clove garlic, crushed
6 juniper berries, lightly crushed
2 tablespoons olive oil
1 x 130 g pack cubetti pancetta
2 medium onions, finely sliced
2 level tablespoons light soft brown sugar
10 fl oz (275 ml) red wine
salt and freshly milled black pepper

To serve: cranberry jelly


  1. Pre-heat the oven to gas mark 4, 350F (180C)
  2. First of all, heat the olive oil in the casserole over a fairly high heat. Season the partridges then brown them all over in the hot fat before removing them to a plate.
  3. Next, brown the pancetta, which will take 4-5 minutes, then remove that to the plate. Now soften the onions for 5 minutes until golden then add the garlic and juniper berries.
  4. Cook these for a further minute before adding the cabbage: stir and cook this for about 15 minutes.
  5. After that, add the sugar, red wine, browned pancetta and a seasoning of salt and pepper, then give everything a good stir. Now sit the partridges on their backs on top of the cabbage and bring to simmering point.
  6. Cover the casserole, place it in the oven and pot roast for 40 minutes.
  7. Then remove the lid and let everything cook for another 10 minutes or so to crisp up the skin of the birds.
  8. Serve one partridge per person on a bed of red cabbage, with some cranberry jelly

Recipe Delia Smith