Chocolate and partridge may sound like an odd couple, but according to Willie Harcourt-Cooze, they're a match made in heaven
Serves 8
1. Preheat oven to 200ºC.
2. Place the goose fat and cacao in a small pan and heat until the goose fat has melted, stirring occasionally. Remove the pan from the heat and leave to cool.
3. Heat a little olive oil in a large frying pan. Add the shallots and fry until soft.
4. Season the partridges then add them to the pan, along with the shallots. Fry the birds until golden brown then remove from the pan. Leave to cool slightly, reserving the shallots and cooking juices for gravy.
5. Use a pastry brush to paint the birds with the chocolate goose fat. Wrap 3 slices of pancetta around each partridge, sprinkle over the thyme and roast for 25-30 minutes. Leave the birds to rest before serving with gravy and roast vegetables.
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