Game birds like partridge are perfect for autumn when the blackberries and sloes are ready for picking. This dish is proper restaurant quality but dead easy to make.
• 2 partridges, spatchcocked
• 2 tbsp olive oil
• 2 sprigs of thyme
• 2 cloves garlic, crushed
• 150g fresh blackberries
• 50ml sloe gin
• 100ml chicken stock
• 1 tbsp butter
• 1 tsp honey
• Salt and pepper to taste
1. Preheat oven to 200°C (fan 180°C).
2. Rub partridges with 1 tbsp olive oil, season generously, and place in a roasting tin with garlic and thyme.
3. Roast for 20-25 minutes until cooked but still slightly pink at the thigh joint.
4. Meanwhile, heat remaining oil in a small pan and add 100g of the blackberries, cook until they start to break down.
5. Add sloe gin, bring to a boil, then add stock and reduce by half.
6. Strain through a sieve, pressing to extract all juices, then return to the pan.
7. Add butter and honey, stir until glossy, then add remaining whole blackberries to warm through.
8. Rest the partridges for 5 minutes after cooking, then serve with the sauce.
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