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  • 200 g MERCHANT GOURMET® Puy lentils
  • Black pepper
  • Smoked sea salt
  • Olive oil, for frying
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 stick celery, diced
  • 50g Pancetta lardons
  • 1 clove garlic, chopped
  • 1 sprig of thyme
  • 2 partridge breasts
  • 2 sprigs rosemary
  • 2 slices speck ham
  • 10g of butter
  • 40g Port and redcurrant jelly
  • 50 ml red wine
  • 50 ml MERCHANT GOURMET® balsamic vinegar


  1. Put the Puy lentils in a pan of salted boiling  water for 20 minutes until tender, drain and set aside.
  2. Heat olive oil in a frying pan. Add the pancetta and fry until golden brown then add in the onion, carrot, celery and garlic and fry gently until softened.
  3. Add in the drained lentils and thyme and warm through, stirring now and then. Season with salt and freshly ground pepper.
  4. Season the partridge breast fillets. Place a rosemary sprig on each fillet and wrap a slice of speck ham around each one.
  5. Heat a little oil and butter in a frying pan. Add in the partridge breasts and fry briefly on each side.
  6. Add in the port and redcurrant jelly, red wine and balsamic vinegar. Stirring now and then, for 5 minutes until the partridge is cooked.
  7. Place the Puy lentils on two warm serving plates with the partridge breasts on top and drizzle the redcurrant sauce over the partridge