Crispy pretzel parmesan partridge

You can prep the partridge and make the sauce up to a day before it is needed and finish off/reheat just before serving says Philippa Davis. Serves 8.

Nearly impossible to say after a glass or two but always utterly delicious to eat, this crispy pretzel parmesan partridge served with a buttery sweet and tangy sauce makes for a wonderfully fun starter.

Crispy pretzel parmesan partridge

Ingredients

Sauce

• 100g honey
• 100g raspberry vinegar
• 200g salted butter

Partridge

• 90g salted pretzels
• 30g plain yoghurt
• 1 tsp sweet paprika
• 1 medium egg
• 30g plain flour
• 8 skinless partridge breasts, sinews removed
• Oil for frying

To serve

• 80g parmesan
• 100g rocket

Method

Sauce

1. Place the honey, vinegar and butter in a small saucepan and bring to a simmer.
2. Cook for a couple of minutes to reduce slightly. The sauce can now be cooled and reheated for serving.

Partridge

1. Blitz the pretzels in a blender until they resemble fine breadcrumbs then pour into a small dish.
2. Mix the yoghurt, paprika and egg in another small dish.
3. In a third dish combine the flour and some salt and pepper.
4. Dip each of the partridge breasts in the flour, then the egg mix, then the pretzel crumbs and lay flat on a tray.

To cook

1. Reheat the sauce in a small pan.
2. In a wide frying pan on a medium heat add enough oil to coat the bottom of the pan by 2mm.
3. Fry the partridge – in batches if pan space is tight – on both sides until golden and just cooked through. You may need to top up the oil. Remove and keep warm.

To serve

1. Place a pile of rocket on to each plate. Top with the crispy partridge and some grated parmesan.
2. Serve with a little dish of warm sauce on the side.