Sunshine calls for one thing – a Great British BBQ!!
The next time you fire up the barbie, make sure you prioritise using local and British produce in a whole new way! This recipe uses succulent partridge breasts and delicious Asian flavours, paired with a slaw-style salad.
1 pack of Wild and Game partridge breasts
For the salad
½ a red cabbage, shredded
1 large or 2 medium carrots, shredded
1 yellow pepper, shredded
8 spring onions, finely sliced
For the dressing/marinade
150ml soy sauce
50ml sesame oil
50ml honey plus 1 tbsp to add for the sauce
2 tbsp sriracha sauce
4 garlic cloves, minced
1 tsp rice vinegar
Combine all the marinade/dressing ingredients except for the extra honey. Mix thoroughly.
Pour about 100ml onto the partridge breasts until well covered and marinate for 30 minutes.
Combine all the salad ingredients and pour on enough of the marinade/dressing to coat everything evenly. Stir until combined.
Heat the remaining marinade/dressing in a pan with the extra honey and stir until you have a glossy sauce – about 5-10 minutes.
Grill or BBQ the partridge breasts until cooked through.
Serve the breasts with the salad, drizzled with the sauce.