Roast Partridge with Herb–Breadcrumb Crust & Bubble-and-Squeak Cakes

A small, celebratory roast with big Sunday energy.

Roast partridge is one of those quietly luxurious things that doesn’t shout about itself. It’s smaller and a little bit more delicate than a full roast chicken, but it still brings that same sense of ritual: a bird on the table, a jug of pan juices, something golden and crispy on the side. It feels like a treat without needing a crowd.

This recipe leans into familiar British flavours and techniques but adds a few playful touches. The partridge is roasted simply, then topped with a herb-and-breadcrumb crust that brings crunch, perfume and just enough garlic to be interesting. If you fancy, streaky bacon helps keep everything juicy and adds a savoury smokiness.

On the side, bubble-and-squeak cakes are the thrifty hero of the plate. They’re the perfect way to use up leftover mash and greens, and they bring a different sort of crispness – golden at the edges, soft in the middle, and absolutely made for dragging through pan juices or a blob of redcurrant jelly.

This is a brilliant recipe for anyone new to partridge. The birds cook quickly and the breadcrumb crust protects the breast meat while adding flavour, so you’re less likely to overdo it. And if you’re cooking for two, there’s something very pleasing about everyone having their own little bird on the plate.

Ingredients (serves 2)

For the partridge

• 2 whole partridges

• 2 tsp butter, softened

• 1 slice of day-old bread, blitzed into breadcrumbs

• 1 tbsp chopped fresh parsley

• 1 tsp chopped fresh rosemary or thyme

• 1 small garlic clove, finely chopped

• 1 tsp wholegrain mustard

• 1 tbsp olive oil

• Salt and freshly ground black pepper

• 4 rashers streaky bacon (optional but highly recommended)

For the bubble-and-squeak cakes

• 400g mashed potato (leftover or freshly made)

• 150g finely shredded cooked cabbage, sprouts or other greens

• 1 spring onion, finely sliced (optional)

• Salt and freshly ground black pepper

• 1–2 tbsp plain flour (for dusting)

• Oil, butter or dripping, for frying

To serve

• Redcurrant or cranberry jelly

• Extra greens, if you like

Method

1. Preheat the oven Heat the oven to 200°C (fan 180°C). Lightly oil a small roasting tin that will snugly fit both birds.

2. Make the herb–breadcrumb topping In a bowl, mix the breadcrumbs, parsley, rosemary or thyme, chopped garlic, mustard, olive oil, and a good pinch of salt and pepper. You’re aiming for a texture like damp sand that clumps together when pressed.

3. Prepare the partridge Pat the partridges dry with kitchen towel, inside and out. Season generously with salt and pepper. Rub a teaspoon of softened butter over the breast area of each bird – this will help the crust stick and add richness.

4. Add the crust and bacon Press the breadcrumb mixture over the breast and top of each bird, leaving the legs mostly exposed so the skin can crisp. If using bacon, drape two rashers over each bird; they can sit on top of or slightly around the crust. The bacon will baste the partridge as it roasts and add extra flavour.

5. Roast the partridge Place the birds in the roasting tin, breast-side up. Roast for 20–25 minutes, depending on size. The crust should be golden, the bacon crisp, and the juices should run clear when you pierce the thickest part of the thigh. Partridge is best slightly pink in the middle of the breast rather than cooked to dryness.

6. Rest the birds Lift the partridge onto a warm plate, loosely cover with foil, and let them rest for 10 minutes. This small pause makes the meat much juicier and gives you time to finish the bubble-and-squeak.

7. Make the bubble-and-squeak cakes While the partridge roasts, mix the mashed potato, shredded cooked greens, and spring onion in a bowl. Season well – leftovers can sometimes be under-salted, so taste and adjust. Shape the mixture into 4 small patties or 2 larger ones.Lightly dust each cake with flour, shaking off excess.

8. Fry until crisp Heat a good slick of oil, butter, or dripping in a non-stick frying pan over medium heat. Add the cakes and cook for about 3–4 minutes on each side, until they develop a deep golden crust. Don’t be tempted to move them too soon – let the crust form before flipping.

9. Warm the pan juices While the cakes are finishing, pour a splash of water, stock or even a little wine into the roasting tin and place it over a low flame on the hob. Scrape up all the sticky bits with a wooden spoon to make a quick, thin gravy. Taste and season as needed.

10. Serve Serve each person one partridge (carved or halved lengthways), with bubble-and-squeak cakes on the side. Spoon over the pan juices and add a small spoonful of redcurrant or cranberry jelly. Extra greens never hurt.

Serving & leftover ideas

• If you have leftover partridge, strip the meat from the bones and fold it through a creamy pasta or risotto the next day.

• Spare bubble-and-squeak cakes are wonderful for breakfast with a fried egg on top.

• You can easily scale this up for four people – just use a larger tin and watch the roasting time.