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 (www.thegamechef.co.uk) 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.
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.