1. Heat the oil in a large deep frying pan. Quickly brown the partridges all over, then remove.
    2. Add the garlic and fry until softened. Pour in the wine, bubble over a high heat, then add tomato purée, honey, stock, button onions, swede, cinnamon and seasoning, plus 300ml Macphie Demi-Glace sauce.
    3. Return the partridges to the pan, then cover and simmer over a low heat for 20 minutes.
    4. Stir in the rest of the ingredients (plus water if needed). Cover and simmer for 20 minutes until tender.
    5. Sprinkle with parsley to serve.


  • 2 oven-ready partridge (washed and patted dry)
  • Olive oil
  • 3 garlic cloves (sliced)
  • 100ml red wine
  • 2 tsp tomato purée
  • 5 button onions (blanched)
  • 5 cubes swede (blanched)
  • 1 tbsp honey
  • 300ml Macphie Demi-Glace Sauce
  • 1 tsp concentrated chicken stock
  • 1 cinnamon stick (halved)
  • 100g cherry tomato