Braised Partridge with Puy lentils

This method of cooking partridge brings out the best of all the different ingredient flavours. Puy lentils are famous in France; they are a beautiful colour with a slightly sweet taste. They keep their shape and don't disintegrate with cooking.

Ingredients (serves 4)

2 tbs olive oil
1 red onion, diced
2 garlic cloves
125g smoked lardons or streaky bacon
500g puy lentils
200ml red wine
1 bouquet garni
4 partridges
sea salt and freshly ground black pepper
25g butter
2 carrots, sliced
100 ml water
4 celery sticks, halved lengthways
4 spring onions, trimmed
bunch of fresh parsley, chopped, to garnish

Preheat the oven to 180C/Gas 4. Heat the oil in a large, low-sided ovenproof casserole, add the onion, garlic and lardons or bacon and gently sauté until soft. Add the lentils, wine and bouquet garni, then add enough water to cover the lentils. Place the partridges on top, season and cover with a lid. Cook in the oven for 1 hour, or until cooked through.

Meanwhile, heat the butter in a pan, add the carrots and sauté for 5 minutes. Add the water, celery and spring onions and bring to the boil.

Remove the partridge from the oven, increase the temperature to 220C/Gas 7 and add the sautéed vegetables and juices to the casserole, around the birds. Return the uncovered casserole to the oven for 10 minutes.

Serve the partridge on top of the lentils and vegetables, spoon over any cooking juices and garnish with chopped parsley.