Partridge with apples and cider brandy

Serves 4

You could use pheasant or mallard instead of partridge, and if you haven't got Somerset cider brandy in your cupboard then calvados will suffice.

For the sauce

A good knob of butter

2 shallots, peeled and finely chopped

2tsp flour

150ml cider

250ml chicken stock

1tbsp double cream 

4 oven-ready partridges

100g butter

2-3 dessert apples

150ml Somerset cider brandy

To make the sauce, melt the butter in a thick-bottomed pan, and gently cook the shallots for 2-3 minutes until lightly coloured. Add the flour and stir well over a low heat for a minute. Gradually add the cider, stirring to avoid lumps forming, and then gradually add the chicken stock. Bring to the boil and simmer very gently for about 20-25 minutes, whisking every so often, until the sauce has reduced by about two-thirds and thickened. Remove from the heat and add the double cream.

Meanwhile, preheat the oven to 200C/gas mark 6. Rub the partridges with butter, season, and cook in a roasting tray for 15-20 minutes, keeping them pink. Remove from the oven. While the partridges are cooking, scoop the apples into balls with a Parisienne scoop, also known as a melon baller, or simply cut them into wedges or chunks.

Once the partridges are cooked, place the roasting tray on the stove on a low heat, add the apples and shake them in the tray for a minute or so. Add the cider brandy, stand back and ignite with a match or oven lighter. Let it flame for a minute or until the flames die down, remove the partridges and put to one side. 

To serve, halve the partridges, remove from the bone or simply present whole. Add the remaining butter to the pan with the apples, then plate the partridges, spoon over a little of the hot sauce and finally the apples and juices.