Warm Partridge Salad.

Serves 4-6.


  • 4 partridges, roasted and kept warm.

  • 250g broad beans, shelled.

  • 250g French beans, topped and tailed.

  • 420g can butter beans, drained and rinsed.

  • 2 Little Gem lettuce.

  • A good handful of mixed salad leaves.

  • 1 tablespoon capers.

  • 6-8 anchovies, chopped.

  • 8 quails eggs, softly boiled, shelled and halved.

  • 2 tbsps chopped flat leaved parsley, chives and dill.

  • Freshly ground black pepper.


  • 1 tsp dijon mustard.

  • 1 clove garlic, crushed.

  • 1 tbsp red wine vinegar.

  • 4 tbsps olive oil.


  1. Cook all the beans in lightly salted water until just tender, drain well.

  2. Whisk the dressing ingredients together and stir into the warm beans.

  3. Arrange the lettuce and salad leaves on a flat plate, spoon over the beans.

  4. Slice the partridges and arrange over the beans with the capers, anchovies, eggs and herbs.

  5. Season well with black pepper.

Courtesy of “Game to Eat”.