Roast partridge, pomegranate, olives and anchovy butter cooked in a Harrison Oven

Roast Partridge, Pomegranate, Olives and Anchovy Butter With Crispy Roast Sliced Potatoes

28 August 2020

This roast partridge recipe from Food stylist, chef and artist Annie Nichols of Hotmeals Now is what winter nights were made for. Please see the Pumpkin Bread and Butter Pudding recipe, as it’s the perfect accompaniment to this incredible game dish.

Roast partridge, pomegranate, olives and anchovy butter cooked in a Harrison Oven

Serves 2


  • 12 black olives
  • 2 young, plump partridges
  • 6 sprigs of thyme, leaves removed
  • 50g butter, softened
  • 2–4 anchovy fillets
  • 4 slices streaky bacon
  • 2 pears
  • zest and juice ½ lemon
  • 1 large pomegranate, halved
  • 1 tbsp pomegranate molasses
  • A glass of Marsala
  • 1tbsp dark brown sugar

For the crispy roast sliced potatoes

  • 400g potatoes
  • 4 garlic cloves, kept whole
  • 1 large sprig rosemary, leaves removed
  • 75ml extra virgin olive oil
  • Sea salt flakes and freshly ground black pepper


  1. Fire up the Harrison oven to 220ºC. Crush the anchovy fillets in a pestle and mortar with the thyme leaves, lemon zest and a pinch of sea salt flakes. Beat in the butter and season well.
  2. Spread the butter (reserving a tablespoon) all over the birds, inside and out and pop 6 of the olives in the cavity of each. Wrap the bacon over the breasts. Place in a roasting tin.
  3. Cut the pears, skins on, into thick slices and toss them in the lemon juice. Heat a frying pan over a medium heat, add the reserved butter, let it melt then slide in the pear slices and cook, turning once, for a few minutes or until pale golden.
  4. Using a slotted spoon, lift the pear slices into the roasting tin around the bird. Roast the partridge in the Harrison oven for 25–30 minutes or until the partridge is tender.
  5. Meanwhile, keeping the skins on, slice the potatoes very thinly and spread out onto a large baking tray. Add the rosemary leaves, and whole garlic cloves, drizzle with the olive oil, sprinkle with sea salt flakes and toss all well together. Spread the potatoes out in a single layer and place the tray on the top shelf of the Harrison oven above the partridge.
  6. Roast the potatoes for 35–40 minutes, removing the tray from the oven occasionally, using a fish slice to turn the potatoes over, spreading out again in a single layer. Don’t worry if the slices break up slightly. Once cooked you should end up with some crispy and some soft potato slices.
  7. Once the partridge is tender, remove from the oven. Lift the partridge and pear slices onto a small tray, cover loosely with foil, and place on top of the Harrison oven to keep warm, and leave to rest.
  8. Squeeze the juice from the half of the pomegranate and remove the seeds from the remaining half.
  9. Place the roasting tin over a moderate  to high heat, add the Marsala and stir quickly to deglaze the pan. Stir the pomegranate molasses into the pan with the pomegranate juice and the sugar. Bring to the boil, season, reduce slightly, then strain through a fine sieve into a small jug.
  10. Place the birds onto warm plates with the pear slices and potatoes, and garlic cloves. Spoon over the sauce, and sprinkle with the reserved pomegranate seeds.