Cherry and cashew stuffed partridge

Serving size: 4
Preparation time: 20 minutes + 2 hours resting
Cooking time: 45 minutes

4 boneless partridges
150g fresh cherries, stoned and chopped
100g cashew nuts
250g butter
1 small bunch sage
100ml olive oil
500g large leaf spinach
Salt and pepper to taste

Ingredients for the squash puree:
1 peeled and diced summer squash about 500g in weight
1 white onion, chopped
2 cloves of garlic, chopped
1 litre vegetable stock
150g butter
100ml verjus
Pinch of salt

Featured in:
September 2012

Place the 150g butter in a deep base pan with the onion and garlic. Cook for 2 minutes, add the squash and wet with the vegetable stock. Cook for 25-30 minutes, then season with salt and verjus, and blend to fine puree.

Mix the chopped cashew and cherries with a little butter, season the partridges with salt and pepper and divide the filling between the 4 partridges, then roll and refrigerate for 2 hours. Gently melt 200g butter with the sage, add the partridges and cook on low heat keeping them turning them for 3-4 minutes. Place them on a baking tray and bake at 180C for 4-5 minutes.

Meanwhile wash the spinach and sauté in the sage butter for 2 minutes.

Never miss a copy!

Big savings when you take out a subscription.

May ISSUE OUT NOW!Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!Packed full of features including:• On the ball - Ollie Chessum• Tales from the tower - Megan Clawson• Concert for a cause - St Peter and St Paul, Old Bolingbroke• Life visits: Louth, Woodhall Spa and Boston• Education supplement - The best options for your child• West Lindsey Churches Festival - Special weekend events• Lincolnshire Aviation - Heritage Centre Step back in timeAnd lots more.Download today at ... See MoreSee Less