partridge toledo - serves 4

4 partridges, halved
1 large onion, diced
4 cloves garlic, chopped
50ml olive oil
1 tbsp plain flour
300ml stock
4 cloves
4 bay leaves
25ml white wine vinegar
250ml white wine
50g grated dark chocolate such as Willie's Cacao

Season the partridges with salt and pepper.

Heat the oil in a deep, flameproof casserole, add the birds and fry for about 5 minutes until golden brown on all sides. Add the onion and garlic and cook for a further 4-5 minutes, until softened.

Now make a roux, by stirring in the flour. Add the wine vinegar and let reduce for a minute. Add the stock, wine, bay leaves and cloves. Slowly bring to the boil, stirring constantly, and season with a little salt and pepper.

Cover the casserole and leave to cook very gently for about 30 minutes, until the birds are tender. Remove the birds to a heated serving dish.

Stir the grated chocolate into the sauce a little at a time until you have your desired flavour. Check the seasoning and pour the sauce over the partridges.

Perhaps serve with a potato rosti and fine grean beans


Spanish style partridge