Partridge Chilli and Ginger Salad

  1. Mix the garlic, ginger, chilli.
  2. Zest in the lime and add half its juice, then mix.
  3. Add half this mixture to a serving bowl and add a heavy lug of olive oil.
  4. Add the cream cheese to the remainder and set the bowls to one side.
  5. Heat a pan and add a dash of oil, season the partridge skin and fry on a high heat for around 3 mins per side. Leave to rest on a chopping board for a few minutes.
  6. Toss the salad into the serving bowl and dressing.
  7. Dot with the flavoured cream cheese and avocado
  8. Slice the warm partridge, lay on top and serve.


  • 4 x partridge breast
  • Sliced garlic clove
  • Grated thumb of ginger
  • 1 x red chilli sliced (remove the seeds if you don’t like it to hot)
  • Slice small half of avocado
  • 2 large tablespoons of cream cheese
  • 1 x lime
  • 2 large handfuls of baby leaf salad
  • Olive oil
  • Salt and pepper