A break from my beautiful face:
Last programme Kris and I picked wines to go with game dishes (Bourgogne Blanc for the white and Italian Biferno Reserva for the red) from the list at Sam’s.
Meanwhile FeedetGastro’s Becci Edmondson was downstairs with young chef Simon learning how to cook their signature autumn dish of partridge and bread sauce.
It’s a doddle so we thought we’d put it up here. Game like partridge is quick and easy to cook but still has that wow factor, and the punch of flavour means you can try some bolder wines with your food.
So for those of you interested: season, bit of oil, bit of butter, seal, set light to kitchen, roast, stand, serve. Easy.