Partridge hot pot

Preheat the oven to 160C/Gas Mark 4. Heat 1 tbsp oil in a flameproof casserole dish and fry the partridges for about 5 minutes, turning several times until well browned on all sides and then transfer to a plate. Meanwhile par-boil the potato slices in a large pan of boiling water for 2 minutes only and then drain and rinse in cold running water. Next add the remaining oil to the casserole and fry the leeks for 3-4 minutes, stirring occasionally until browned. Now stir in the flour, scraping up any juices stuck to the bottom of the pan. Remove this from the heat and gradually stir in the stock and then the cider, thyme and brown sugar. Return the partridge to the casserole, pushing them amongst the vegetables and season with salt and freshly ground black pepper. Cover the partridges with overlapping slices of potato and dot with the butter. Then bake for 1¼ - 1½ hours or until the potatoes are tender and golden brown.