Roast partridge with thyme and mascarpone
For 6
6 partridges, plucked and cleaned
Maldon salt and freshly ground black pepper
250 g (9 oz) mascarpone cheese
2 tablespoons each of fresh flat-leaf parsley, fresh marjoram and
fresh thyme, leaves picked from the stalks and chopped
350 g (12 oz) pancetta, thinly sliced
3 tablespoons olive oil
150 ml (5 fl oz) red wine or stock
Preheat the oven to 220° C/425° F/Gas 7.
Season the cavities of the partridges with salt and pepper.
In a bowl gently combine the mascarpone with the herbs, then season with salt and pepper. Place a large tablespoon of this mixture inside each partridge. Wrap the pancetta around the partridges and tie on with string.
Heat the olive oil in a roasting tray and brown the birds on all sides. Put in the preheated oven and roast for 15 minutes. Remove from the oven and place the birds on a warm plate while you make the sauce.
Pour out any fat from the pan, then deglaze with the red wine or stock. Add the remaining mascarpone and cook over a high heat for a minute. Pour over the partridges and serve.