Partridge with apple and chorizo is a perfect flavour combination. The sweetness of apple cuts nicely through the rich saltiness of the meat. Unlike other partridge recipes, this one in particular is flavour heavy and focusses mainly on the bird itself. This partridge dish is just one of the The Field’s 10 best partridge recipes.

PARTRIDGE WITH APPLE AND CHORIZO

Serves 4
■ 4 partridges, jointed
■ 100g (31⁄2oz) ready-cooked chorizo, diced
■ Rapeseed oil
■ 2 red onions, thinly sliced
■ 2 tsp tomato paste
■ Bouquet garni
■ 300ml (11fl oz) good-quality cider
■ 700ml (11⁄2 pints) chicken stock
■ 2 Granny Smith apples, peeled, cored and diced
■ Lemon juice
■ Butter

Before beginning your Partridge with apple and chorizo recipe, remove the breasts and legs from the partridges (or get your butcher to do it for you). Sweat the chorizo until some oil emerges, then turn up the heat briefly to crisp it a little. Remove it from the pan and brown the partridge pieces in the oil, then set them aside.

In the same pan, sweat the onion then turn up the heat until it starts to turn golden. Add the chorizo, cook for a minute, then add the tomato paste and bouquet garni and stir to coat everything. After 30 seconds or so, deglaze the pan with the cider. Let it reduce by at least half, then add the chicken stock and bring to a simmer.

Sit the partridge pieces in the pan, skin-side up, then cover and simmer gently for 15 minutes, or until the flesh is cooked through but still tender. Toss the diced apple in lemon juice to prevent browning. Heat the butter until it foams, then add the apple pieces and let them caramelise until golden brown but not falling apart. Once cooked, rest the partridge in a warm place for 10 minutes. Reduce the sauce to a coating consistency, then add the apple pieces and season.

Pour the sauce over the meat. Serve your partridge with apple and chorizo with buttered leeks and either roast potatoes and parsnips or brown rice.