Partridge with Parsnip Puree, Leek and an Iberico and Thyme Crumb

There have been a couple of dishes I have done recently that I suppose would be classed as tasting dish recipes so if you are going to give them a go please bear in mind that they would be as starters or would need to be portioned up as a main course.


You will need:


Partridge Breasts

2 Parsnips

1/2 Pint Milk

Fresh Breadcrumbs

Fresh Thyme

100ml Double Cream

Iberico Pork Fat (use duck fat if you can’t get it)

1 Leek


  1. Peel and chop your parsnips then add to a pan with milk and a little salt. Bring to the boil and simmer until the parsnip is tender.
  2. Take the parsnips and add to a blender with the cream and a small knob of butter. Season with a little salt and white pepper. Blend until completely smooth. If needed add a touch of the milk from the parsnips so the puree is of the consistency of a thick custard.
  3. Put a heaped tablespoon on the Iberico fat in to a pan on a medium heat. Add a handful of breadcrumbs and a few thyme leaves then season with a little salt and pepper. Cook until the crumbs are golden and crispy.
  4. Meanwhile cut 2 disks of leek about 1 cm in thickness and cook in a little butter until golden and tender.
  5. Season the partridge with a little salt and cook in a little olive oil for a couple of minutes each side.
  6. Time to assemble. Using a spoon place a circle of the puree in the middle. Top with 2 slices of the leek. Then top your partridge with the crumb. Carefully place it on top of the leek.



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