Grilled Partridge With Sweet & Sour Limes & Glass Noodles

A light and tasty recipe with an oriental twist.


  • 2 x partridge
  • 4 large limes juice and finely grated zest
  • 1 small onion peeled and very finely sliced
  • 4 tsp castor sugar
  • 2 tbsp honey
  • 400mls strong chicken stock
  • salt and pepper
  • 1 tbsp unsalted butter
  • 2 tbsp olive oil
  • ½ – 1 teaspoon of arrowroot, slaked
  • 150g cooked glass noodles
  • 1 tbsp olive oil
  • 1 tbsp toasted sesame oil, optional
  • 1 tbsp chopped fresh coriander


  1. Place the chopped onion, cold chicken stock, honey, sugar into a glass or ceramic bowl and mix really well.
  2. Then add the squeezed lime juice and season the whole thing well with salt and pepper.
  3. Remove the back bone from the baby chicken, by cutting down either side with a sharp knife.
  4. Break open and flatten well, then remove the knuckles.
  5. Place the prepared partridge into the liquor cover with cling film and pop into the fridge and leave best overnight. I have left for 2 days before, delicious.
  6. When you come to cook them, take them out of the liquor and dry them very well in kitchen paper, season well with a little more salt and pepper.
  7. Pre heat the oven to 200°C gas 6.
  8. Heat the butter and oil in an ovenproof griddle or frying pan and place the birds skin side down.
  9. Cook nice and slowly so that they brown nicely and evenly then turn over and do the same on the other side.
  10. Then pop the whole pan into the oven and continue to cook slowly until they are cooked right through DO NOT BURN About 10 minutes.
  11. Pour all the liquor into a saucepan and bring to the boil and gently simmer to reduce by half, check the seasoning and adjust if needed.
  12. Thicken with the arrowroot or cornflour and blend with a hand blender or liquidiser.
  13. Warm the glass noodles in the sesame and olive oil and coriander serve with the partridge.



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