It is getting to the time of year when we really need to finish up all the Game left over from last Season. Partridges can often be very disappointing after 6 months in the freezer. This mid-week supper shows that you can still serve a tasty partridge in a way that suits the lengthening days of Spring. It is also a good way to use up all the salad left over from the Easter Holiday.

Simply gently brown 2 partridges in a sauté pan, after defrosting and wiping dry, for about 5 minutes, in a mixture of Unsalted Butter and Olive Oil, until evenly golden all over.  Season them well  with salt and pepper, and put them  in a different shallow dish, uncovered in a hot oven for 15 minutes. Then take them out, and carefully cut off the breasts, which you should put in a warm dish covered with foil. Turn the Carcasses upside down, and put them back in the oven for another 15 minutes, to cook the legs.

Whilst they are cooking, fry some halved Mushrooms in the same pan as you did the partridges, and  take them out, season them, and keep warm. Then gently confit some seasoned Cherry tomatoes in the same pan in a warm oven.  After the tomatoes are a little softened, take them out and keep warm.

Remove the Partridges from the oven and detach the legs by gently pulling and twisting. Put them with the reserved breasts to  rest and keep warm.

Then using the same hot  sauté pan , quickly brown some quartered Cos or Iceberg Lettuce. Take out and arrange on 2  warm plates, and then wilt some rocket, or  Spinach leaves if you like, and place these with the lettuce.

Finally, gather up all the juices and liquids from the Partridges, Mushrooms and Tomatoes, and add them to the remaining juices in the hot sauté pan-you may need to add a glass of water if very dry-, and boil fiercely with a Dessertspoonful of good Balsamic Vinegar, until syrupy and only about 2 tablespoons are left.

Assemble everything on the warm Lettuce and Rocket/Spinach and dress with the reduced juices.