Home
Premium
One-pot roast partridge with cannellini beans & bacon

One-pot roast partridge with cannellini beans & bacon in a large baking dish

One-pot roast partridge with cannellini beans & bacon

Name: One-pot roast partridge with cannellini beans & bacon
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2
Ingredients: 1 tbsp olive oil plus extra for drizzling; 30g butter; 2 oven-ready partridges; small bunch of thyme; 2 garlic cloves lightly bashed using the side of a knife; 100g smoked bacon lardons; 1 carrot finely chopped; 1 onion finely chopped; 1 celery stick finely chopped; 2 bay leaves; large splash of vinegar (sherry vinegar is best, if you have it); 400g can or jar cannellini beans undrained; ½ chicken stock cube or stock pot; 1 tbsp Dijon mustard; handful of parsley roughly chopped; crusty bread to serve (optional)

Barney Desmazery

Save recipe

Serves 2

Easy

Prep: 20 mins

Cook: 50 mins

0 reviews

loading...

Pair partridge with bacon and cannellini beans to make this satisfying and comforting stew for two. Serve with crusty bread to mop up the lovely juices

High-fibre

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Crusty bread

A star rating of 5 out of 5.28 ratings

Baguettes (French bread)

A star rating of 4.1 out of 5.39 ratings

Gruyère & onion tear & share

A star rating of 4.6 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil

plus extra for drizzling
30g butter
2 oven-ready partridges
small bunch of thyme
2 garlic cloves

lightly bashed using the side of a knife
100g smoked bacon lardons
1 carrot

finely chopped
1 onion

finely chopped
1 celery stick

finely chopped
2 bay leaves
large splash of vinegar

(sherry vinegar is best, if you have it)
400g can or jar cannellini beans

undrained
½ chicken stock cube

or stock pot
1 tbsp Dijon mustard
handful of parsley

roughly chopped
crusty bread

to serve (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal849
fat43g
saturates15g
carbs33g
sugars10g
fibre13g

high
protein76g
salt4.59g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Heat the oil and butter in a flameproof casserole dish over a medium heat until foaming. Season the partridges all over, then tuck a few thyme sprigs and a garlic clove into each cavity. Brown them well on all sides, spending extra time on the legs to ensure they’re well sealed and deep golden – this should take 15-20 mins. Lift onto a plate.
step 2

Fry the bacon lardons in the same dish until golden at the edges, then stir in the carrot, onion, celery and bay leaves. Cook for about 10 mins until the veg has softened. Pour in the vinegar, then stir through the beans along with the liquid from the can or jar and the stock cube.
step 3

Nestle the partridges into the beans, breast-side up, and roast uncovered for 20-25 mins, or until the legs are tender and the juices run clear. Lift them out and leave to rest on a board for 5 mins before serving. Stir the mustard and parsley through the beans, then top with the roasted partridges. Serve with crusty bread, if you like. If you have any beans left over, they will keep chilled for up to three days.

Recipe from Good Food magazine, December 2025

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now