Tandoori partridge with almond rice

Inspired by Indian cooking, this beautifully spiced partridge breast is great for dinner parties. Just double or triple the quantities as needed and serve with lots of hot, fluffy naan breads and chutneys.

1 hour 40 mins

2

Medium

• 2 x Field & Flower partridge breasts

For the marinade:
• 200ml natural yoghurt
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp salt
• 1 tsp cayenne pepper

For the rice:
• 120g basmati rice
• 1 x cardamom pod
• 1 x star anise
• 2 x cloves
• 25g butter or ghee
• 40g almonds, toasted
• 15g fresh coriander

For the garnish:
• 2 x shop bought naan bread
• 2 x limes
• 1 bag mixed salad leaves
• 1 jar mango chutney

1. In a bowl, mix together the yoghurt with the marinade spices.

2. Make cuts 2-3 inches deep in the partridge breasts and rub the marinade into the meat. Cover and leave the flavours to infuse for at least one hour.

3. Place the marinated partridge breasts onto a lightly oiled roasting tray and put in a pre-heated oven at 220C. Cook for 15 minutes, turning once halfway through.

4. Wash the rice in cold water to rinse off the starch.

5. Bring 400ml of salted water to the boil with the star anise, cloves and cardamom pod. Add the rice, stirring to prevent it sticking, then reduce the heat to a gentle simmer and leave to cook for 8 minutes.

6. Drain off any excess water and mix in the butter, coriander and almonds. Cover, then put to one side until the partridge is ready.

7. For perfect presentation, fluff up the rice and tip into a small pudding bowl or ramekin. Turn out the rice onto a place to create a dome. Repeat for each serving.

8. Place the tandoori partridge next to the mound of rice and squeeze fresh lime over the meat. Serve with mixed green leaves, naan bread and a small dish of mango chutney.