cider braised partridge with red cabbage and chestnuts – serves 4

4 partridge
150g bacon lardons
1 large red cabbage, shredded
1 large red onion, sliced
4 garlic cloves, crushed
2 eating apples, peeled, cored and diced
1 cinnamon stick
250g whole cooked chestnuts
500ml cider

Heat oven to 170C

Brown the lardons in a heavy casserole and then remove
Brown the partridge all over and remove
Mix the cabbage with the onion, garlic and apple. place half this mixture in the pan. mix in the cinnamon stick
Place the lardons and partridge on top
Season, cover with the remaining cabbage and pour in the cider
cover and cook for 1 1/2 hours
Add the chestnuts and cook for a further 1/2 hour