A seasonal dish with warming spices.


  • 1 partridge
  • 20 g ras-al-hanout (mix of cinnamon, ginger, cumin, pepper, nutmeg)
  • extra-virgin olive oil
  • 10 g dried apricots
  • 1 lemon
  • 10g raisins
  • 2 tblsp chopped parsley
  • 2 tblsp chopped coriander
  • 50 g toasted almonds
  • 1 jar of honey
  • 1 pear
  • little amount of unsalted butter
  • orange blossom water


  • Preheat your oven to 200°C.
  • Remove the backbone from the partridge and flatten them out. Moisten the entire bird with a little olive oil followed by the ras-al-hanout.
  • Leave for at least an hour to absorb.
  • Seal the partridges on a grill pan for about 2/3 minutes per side.
  • Season with salt and black pepper and place in the oven for around 15 minutes. When the juices run clear from the thigh, the bird is cooked.
  • During this time, soak the raisins and apricots together in tepid water.
  • Squeeze the juice of half a lemon and mc this with 6 tbs of olive oil.
  • Season this, then chop the fruits and add them together with the parsley and coriander.
  • Peel the pear and quarter it: melt a little butter in the pan and add the honey to this.
  • Cook the pears over a low heat in this turning frequently until they caramelise.
  • At this point douse them with orange blossom water and allow to infuse.
  • When the partridge in ready, remove from the oven. Drain any roasting juices and sieve these into the fruit dressing.
  • Arrange the partridge on a plate spoon the olive oil dressing over the top and sprinkle with toasted almonds. Garnish with the honeyed pears.

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