Pan-fried partridge breasts with stir-fried greens and hedgerow sauce

Serves 2 as a main or 3 as a starter


  • 1 pack Wild and Game partridge breasts
  • 400g greens
  • 2 knobs of salted butter
  • A couple of glugs of olive oil
  • 2 handfuls of hazelnuts
  • 1-2 cloves garlic, minced

For the sauce

  • 2 tbsp bramble jelly (seedless bramble preserve)
  • 2 tbsp sweet Marsala
  • 100 ml chicken stock – double strength: if using fresh stock reduce by half; if using dried or concentrated, make up with half the water
  • Half a tsp onion salt
  • 1 tsp balsamic vinegar
  • Half tsp Dijon mustard, mixed to paste with 1tsp of cornflour and water.


  1. Combine all the sauce ingredients apart from the mustard and cornflour and heat, stirring until combined.
  2. Add the mustard and cornflour mix and stir and heat until the sauce thickens.
  3. Set aside.
  4. Heat some butter and olive oil in a pan and fry the breasts for a few minutes each side, then set aside to rest.
  5. In a wok or large frying pan, heat some butter, olive oil and the garlic. Cook for a couple of minutes then add the greens and stir fry until soft.
  6. Place the greens on a plate and top with the toasted hazelnuts. Add the breasts and drizzle with the sauce. Serve with potatoes as a main or sourdough toast as a starter.