Partridge with wine & cinnamon

• olive oil↗2 tbsp tbsp

  plus extra for drizzling

• oven-ready partridge2

  washed and patted dry

• garlic cloves↗3

  sliced

• white wine↗100ml ml
• tomato purée↗2 tsp tsp
• honey↗1 tbsp tbsp
• concentrated chicken stock↗1 tsp tsp

  such as Knorr Touch of Taste

• Kalamata olives↗good handful
• cinnamon stick↗1

  halved

• cherry tomato↗200g g

Step-by-step instructions

1. 1

   Heat the oil in a large deep frying pan and quickly brown the partridges all over, then remove. Add the garlic and fry until softened. Pour in the wine, bubble over a high heat, then add tomato purée, honey, stock, olives, cinnamon and seasoning, plus 150ml water. Return the birds to the pan, then cover and simmer over a low heat for 20 mins.

2. 2

   Stir in the rest of the ingredients (plus water if needed). Cover and simmer for 20 mins until tender. Sprinkle with parsley. Serve with toasts.