Serves 4 | Prep:10 min | Cook:20min

18 Partridge Breasts, cut into strips
500g Mafalde pasta ribbons
500g Chestnut Mushrooms, sliced
200g Spinach
150 ml Greek yoghurt
150 ml crème fraiche
75ml brandy
4 Shallots, sliced
1 tbsp olive oil
1 tbsp wholegrain mustard


Slice the shallots, mushrooms and Partridge breasts then place to one side.

Pour 1 tbsp olive oil into a large frying pan and place over a medium heat. Add the shallots and mushrooms to the pan and let them soften for 5 minutes.

Bring a pan of salted water to the boil and cook pasta as per guideline. Drain the pasta then return it to the pan and cover before placing to one side.

Add the sliced breasts to the pan and brown them for 5 minutes before adding the brandy. Cook off some of the alcohol before adding the mustard, yoghurt and crème fraiche. Reduce the heat to a
gentle simmer and let the sauce thicken, stirring occasionally for 10 minutes.

Remove the pan from heat and stir in fresh spinach. Pour in cooked pasta and combine everything together. Season with some freshly cracked black pepper and enjoy.

(If you don’t like pasta, swap it for some rice instead)

Recipe by Keith Greig