Recipe – Spanish-style Partridge Stew

With the temperatures dropping and looking for quick, easy, and tasty dishes to cook then look no further than this one pot wonder.

Partridge stew – Spanish style with Chorizo is created by Tom Godber-Ford Moore ( who caters for shooting parties and often cooks this in one pot over an open fire.

Fill your kitchens with the smells of the Mediterranean and enjoy it with a chilled glass of Sherry or this delicious Rioja Blanco.

Enjoy with: Bodegas Luis Cañas, Rioja Blanco Viñas Viejas: £13.50 per bottle


8 partridge breasts, cut in half lengthways
2 large white onions, finely sliced
100g chorizo, diced
1 tbs fennel seeds
2 red peppers, chopped into large chunks
6 cloves garlic, finely sliced
1 tbs smoked paprika
1 tbs sugar
500g tinned chopped tomatoes
250ml Fino sherry
800g tinned butter beans
2 handfuls leafy greens


Take a cast iron pot and fry the onion, chorizo, fennel seeds and peppers gently in plenty of extra virgin olive oil and a good pinch of salt and pepper. When completely soft and translucent, add the garlic and fry for a further minute. Add the smoked paprika, sugar, tomatoes, sherry, beans and partridge and simmer gently for 30-40 minutes. Add the greens five minutes before serving.

Serve with some decent crusty bread, with a generous glug of olive oil atop.