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Partridge, woodland Mushrooms & Kale

Partridge, woodland Mushrooms & Kale

This delicious recipe was created for Love British Food by the amazing folk at Seasoned Cookery School!

Serves 2

Partridge, woodland Mushrooms & Kale


  • Rapeseed oil
  • 4 partridge breasts or Pigeon if out of season
  • 150g mixed woodland mushrooms - Shiitake, Oyster, Enoki, Maitake
  • 25g butter
  • 8 blackberries
  • 80g of Kale
  • Salt & Pepper for seasoning


  • Add a little bit of Rapeseed oil to a large frying pan and place onto a high heat
  • Season the partridge breasts with salt and pepper & then place into the hot frying pan for 1-2 minutes, turning over once golden. Don't be tempted to touch or move the partridge too soon - it needs to seal on one side before it is moved). Once the partridge breasts are cooked to your liking, remove from the pan and leave on a clean board / plate to rest.
  • Add the mixed exotic mushrooms to the same pan, along with the butter and cook for 2-3 minutes.
  • Add the Kale & blackberries to the pan of mushrooms, allowing the kale to get crispy & the blackberries to soak up any of the remaining partridge juices.
  • Divide the kale & blueberries evenly between the two serving plates. Slice the Partridge breasts and arrange on the plate, then scatter the mushrooms evenly. Pour any remaining juices over the dish.
  • Enjoy!!