Partridge Winter Salad, with leek leaf salsa-verde

Partridge with Leek leaf salsa verde

A warm salad, celebrating wonderful seasonal winter vegetables, accompanied with the addition of tangy satsuma.  Leeks make a great warm salad, and using the stem of the leek in the salad, and the leaves in the salsa verde mean every part of the leek is used.  A light and refreshing salad, for the warmer months.


Salad Ingredients


  • 2 partridges

  • 1 leek stem

  • 30g (approx. 1/2 cup) watercress

  • 1 satsuma

  • Rapeseed oil


Salsa verde ingredients

·       2 tblsps leek leaves, diced finely

·       Oil

·       2 cloves garlic

·       1 bunch of fresh basil leaves

·       1 handful of fresh mint leaves

·       1 tblsps capers

·       1 tblsp gherkin, diced finely

·       6 anchovy fillets

·       1/2 tblsp Dijon mustard

·       2 tblsps red wine vinegar

·       6 tblsps extra virgin olive oil





Salsa Verde

  1. Finely dice the leek leaves (like the size of finely chopped chives), and gently fry over a medium heat in a little oil for 1 minute.

  2. Crush the garlic cloves, and make into a paste. 

  3. Finely chop the basil, mint, capers, gherkins and anchovy and combine in a bowl, and mix well.

  4. Add the cooked leek leaves and stir through to combine.

  5. Add the mustard and vinegar, then slowly add the oil until you achieve a nice consistency.  You may want to add more or less oil.

  6. Taste, and add some black pepper, or a little bit of sea salt to adjust the balance of flavour, if you wish.




  1. Pre-heat the oven to 180 C.

  2. Heat a non-stick frying pan over a medium-high heat and add a drizzle of oil. Season the partridges all over with salt and pepper, and place in the heated pan, and cook gently over the heat for 3–4 minutes, until they start to become slightly golden in colour. Turn the partridges if necessary.

  3. Transfer the partridges to a roasting tray, and roast in the oven for 8–10 minutes until the partridges are just cooked, but slightly pink inside.  (Whilst the partridges are roasting, cook the leeks per step 12 and assemble the salad)

  4. Transfer the partridges to a warm plate and leave to rest for 5 minutes.  Cut the breasts from the partridges, and slice into thin slices.



  1. Slice the leek stem into thin circles.

  2. Heat some oil in a frying pan and gently fry the leeks for 2 minutes over a medium heat.

  3. Transfer to your serving plates

  4. Pick the watercress leaves from their stems, and add the watercress to the leeks

  5. Slice segments of satsuma, removing as much of the white pith as possible

  6. Top the leek and watercress with slices of partridge breast, and sliced satsuma.  Drizzle the salsa verde over the salad, and serve


More #seasonalveg campaign recipes

Turkish style Gozleme with Leeks

We can’t travel the world at the moment, but we can take our tastebuds around the world, and this Turkish inspired bread is really simple to make and so delicious!  This is our take on a Turkish Gozleme style bread, with wonderful British Leeks adding a great oniony flavour, as well as being a great

Courgette, Cucumber, Pea & Mint soup

Courgette, Cucumber, Pea & Mint Soup This is a beautiful green summer soup that can be eaten hot or cold and uses vegetables and herbs that are at their best in the summer months.   Ingredients:   2 tbsp olive oil or butter 2 courgettes, roughly chopped 1 homegrown mini cucumber 1 cup frozen peas

Cherry Bars

Cherry Bars Sweet cherries are available from May to August in the UK so make the most out of them during these months. They are believed to be one of the most energy boosting fruits!   They are also rich in antioxidants, are a good anti-inflammatory and contain melatonin, which can help treat insomnia.  

Courgette spiralised salad with radish top pesto

Courgette Zoodle Salad with radish top pesto. (Serves 2)   Courgette Zoodle Salad Ingredients:   2 medium courgettes 1 vine of tomatoes 6 Radish (sliced) Seasonal salad leaves + flowers (pea shoots, beet leaves, nasturtium) Black onion seeds Lemon zest   Radish Top Pesto: 70g radish tops (1 large bunch) washed and drained 1 cup

Join our Online Fermentation class

Learn all about how to make delicious gut friendly fermented foods safely in your own home.  Cook along with us in this online event.