Instructions

1. Preheat the oven to 200 °C (fan).
2. Taking a casserole dish, halve the parsnips and carrots lengthways and add to the dish. Add the bay leaf, segment the onion into quarters and break up into the dish. Add half a jar of Chazwinkle’s Rhubarb and the water.
3. Place the partridge into the dish and snuggle into the veg. Season and drizzle in oil.
4. Put the lid on and place in the oven for 20 mins.
5. Halfway, check the juice, add a splash more water if drying out. Spoon some juice over the birds.
6. Serve up 2 plates with a handful of spinach. Remove the birds from the oven and place on the spinach. Spoon over the juice and veggies.

Thank you to Chazwinkles for sharing this recipe with us.