Partridge with wine & cinnamon

2 servings 30-60 minutes 800 kcal or less cherry tomato cherry tomatoes chicken stock cinnamon stick cinnamon sticks fowl game gastropub honey mains olive olives partridge roast sunday lunch tomato purée white wine winter

Ingredients

2 tbsp olive oil , plus extra for drizzling

2 oven-ready partridge , washed and patted dry

3 garlic cloves , sliced

100ml white wine

2 tsp tomato purée

1 tbsp honey

1 tsp concentrated chicken stock , such as Knorr Touch of Taste

good handful Kalamata olives

1 cinnamon stick , halved

200g cherry tomato

Method

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.

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.