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  4. Roast Partridge, Caramelised Butternut Squash With A Green Herb Sauce
brian turner

Roast Partridge, Caramelised Butternut Squash With A Green Herb Sauce

  • 30 mins
  • medium
  • 4
saturday kitchen poster
Recipe by
Saturday Kitchen

Ingredients

  • 2 tbsp olive oil
  • 4 partridges
  • 2kg (4lb4oz) butternut squash, peeled
  • 25g (1oz) butter
  • 1tbsp runny honey
  • GREEN HERB SAUCE
  • 1 clove garlic
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chervil
  • 1 tsp chopped tarragon
  • 1 tbsp chopped capers
  • 1 tbsp chopped gherkins
  • 2 anchovy fillets, chopped
  • 1 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 8 tbsp olive oil
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Introduction

Awarded with a CBE for his services to the catering industry, Brian Turner has received numerous accolades and other awards in his career, and is recognisable for his extensive television appearances and his take on Great British cuisine.

Method

  1. Preheat the oven to 200°C/Gas 6.
  2. Heat a large frying pan until hot and add the oil, and partridge.
  3. Cook to until golden brown on each leg.
  4. Place in the oven to roast for about 20-25 minutes depending on size.
  5. Cut the butternut squash in half lengthwise and remove the seeds.
  6. Cut each half into 4 even sized pieces, lengthwise.
  7. Place the butter and honey into a small saucepan and heat until melted.
  8. Brush over the squash and then place onto a baking tray.
  9. Place in the oven for 10-15 minutes until tender.
  10. Remove the partridge from the oven and rest for 10 minutes.
  11. To make the sauce - crush the garlic and add to the herbs in a bowl.
  12. Add the capers, gherkins and anchovies then stir in the mustard, vinegar and olive oil.
  13. Stir to combine and season with salt and black pepper.
  14. To serve - place the squash onto the plate then top with the partridge.
  15. Pour some sauce over and serve the rest separately.

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