A simple but tasty way to enjoy Partridge.

Ingredients

• 1 medium Bramley apple, peeled, cored and cut into 1/2cm pieces
• The meat from 2 partridges, chopped into 2cm pieces
• 50g unsalted butter
• 175mls dry cider
• ½ of a chicken stock cube (or gluten free stock cube)
• 2 tbsp fresh tarragon, roughly chopped
• pinch of sugar
• salt
• pepper
• 25g unsalted butter

Method

1. Melt the 50g unsalted butter in a non stick frying pan, until slightly golden and bubbling.
2. Add the apple and gently saut̩ 2-3 minutes to colour slightly.
3. Add the partridge and again, just colour slightly, but do not overcook.
4. Remove the apple and partridge and keep warm.
5. Add the cider and stock cube to the pan and bring to the boil, reduce by half.
6. Add the tarragon, sugar, salt and pepper.
7. Finally add the 25g butter and swirl through.
8. Do not overcook the partridge the meat should be rose pink when cut open.

Tips

Ingredients

Method

Put the ribs in a deep saucepan; add the stock cubes, bay leaves, peppercorns and good few pinches of salt and pepper.

Bring to the boil and gently simmer for about 2 hours or until the meat is soft and tender but not falling off the bone. This is essential or will you not be able to pick the ribs off the barbeque when they are re-cooked.

Remove and cool then chill well.

Lightly oil the ribs and bars of the barbeque to stop the meat sticking.

Finish the ribs off on the BBQ for that smoky taste, grilling for 3-4 minutes over a moderate heat to get a nice colour.

For the glaze puree guava into paste and added a little fresh guava and a touch of lime. Don‰Ûªt add too much in or it will be too acidic.

Now slather this sauce on and cook for a further 4-5 minutes on each side, taking care not to burn the ribs, so make sure the BBQ isn‰Ûªt too hot.
 
Serve with salad a tropical salad: for this I have chopped up chunks of papaya, passion fruit, ripe avocado, a little bit of garlic and lime and some chopped herbs. Season well and add a touch of olive oil and lime or lemon juice to taste. But you can choose your favourite combinations.

Ingredients

Method

Heat the olive oil in a saucepan add the potatoes in small batches and cook until soft.

Remove from the oil and cool refry until slightly crisp and golden.

Add a little olive oil to a frying pan and add the garlic and chilli and cook until softened slightly.

Add the tomatoes and paprika and cook until you have a mushy sauce.

Spoon over the cooked potatoes and tuck in.

I like to serve a plate of cooked Chorizo sausages, sliced Serrano ham and olives with these also to nibble on.

Ingredients

Method

Cut the avocado in half and remove the stone. Cut a small sliver off the bottom so they sit upright nice and securely.

Score across and lengthways ‰ÛÒ don‰Ûªt cut all the way to the skin.

Heat the honey; do not burn, then sautÌ© the banana with a little salt until nicely coloured and slightly soft.

Add the chopped garlic, a little parsley, some seasoning and a touch of lime juice
Cook the fish over the barbeque – the golden rule is to make sure the bars and fish are well oiled and then sprinkled with a little salt and pepper.

Stuff the coriander, rosemary and the spring onion into the side of the fish.

Pop the fish on the barbeque – it will take about 5 to 6 minutes on each side.

Fill the halved avocados with the banana mixture and top with large flakes of the barbequed fish.

Sprinkle with salt, pepper and a little olive oil.

Ingredients

Method

Pre heat the oven to 180å¡C, Gas 4.

Place the belly pork in a frying pan with a little oil and brown well all over and season well with salt and pepper.

Place in an ovenproof dish and cover with the boiling stock. Cover with a tight fitting lid and place in the pre heated oven for 2 hours, or until very soft and tender.

Meanwhile make the sauce, heat the olive oil in a pan and add the onions, cumin, chilli, garlic, peppers and sugar and cook over a high heat for 10 minutes to take a nice golden colour. This is important to get flavour into the sauce.

Once coloured add the stock, vinegar and season well, bring to the boil and cook for a couple of minutes until slightly thickened.

Add the coriander and liquidize the whole lot until smooth.

Remove the cooked pork from the oven and chop very fine; add enough of the sauce to moisten the pork well, re season.

Fill large flour tortillas with the pork sauce and wrap up well serve with sour cream, the rest of the sauce, pickled Jalapenos, guacamole and sour cream.