I’ve been really excited this season with a new partridge dish on the menu, preparing it with spiced puy lentils and crab apple and thyme jelly. When choosing partridge, always buy fresh young birds. The legs will be smooth and pliable and the breasts plump without any shot or bloody streaks.
We’ve had a bumper crop of all the apples this year, particularly the crab apples, and believe it or not have still been picking them lovely and rosy red in December. This jelly goes particularly well with the gentle flavour of partridge but can also be used with other game, terrines and liver parfaits.
To make the crab apple jelly you will need a jelly bag or else a large piece of muslin tied to stool legs and suspended over a bowl to catch the drips. It’s really very simple. All you have to remember is not to squeeze the bag to remove the liquid quicker because this will give you a cloudy jelly. We are aiming for a shimmering crystal clear result. You can also make this with a tart apple such as Bramley seedling.
Give it a go and good luck!