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Partridge with Moroccan Spices and Roasted Root Vegetables

Serves 6 

1 tsp ground cinnamon
Half a tsp ground ginger
Quarter tsp ground nutmeg
3 tbsp olive oil
6 partridges

For the roast vegetables :

500g small red skinned potatoes, halved
3 carrots, peeled and thickly sliced
3 small parsnips, peeled and quartered
3 tbsp olive oil
1 tsp honey
1 tsp cumin seeds, crushed
pinch saffron strands, crushed

For the dressing :

25g raisins
25g dried apricots, quartered
100ml olive oil
4 tbsp lemon juice
2 tbsp roughly chopped leaf parsley
50g blanched almonds, toasted and roughly chopped

  • Mix together the cinnamon, ginger and nutmeg.
  • Brush a little olive oil over each partridge and rub with the spice mixture.
  • Place on a covered plate and leave in the fridge to marinade.
  • Preheat the oven to 180C/400F/Gas Mark 6.
  • Place the potatoes in a large roasting tray with the carrots and parsnips. Mix together the olive oil, honey and spices, pour over the vegetables and toss together. Roast for 25 minutes.
  • Soak the raisins and apricots in boiling water for 5 minutes, then drain.
  • Whisk the lemon juice and oil together then add the raisins, apricots, parsley and almonds. Season.
  • Stir and turn the vegetables.
  • Add the partridges to a baking tray and roast them and the vegetables for a further 15 minutes.
  • Serve on warm plates with the dressing spooned over the vegetables.

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