Roast partridge with buckwheat salad

Roast game with this seasonal warm salad is the perfect dish for an autumn evening or wintry lunch.

By James Martin
From Home Comforts at Christmas

Ingredients

  • 4 whole partridges, cleaned (ask your butcher or supplier to do this for you)
  • sea salt and freshly ground black pepper
  • 50g/1¾oz butter
  • 125g/4½oz buckwheat
  • 400ml/14fl oz chicken stock
  • 12 baby leeks
  • 2 tbsp pomegranatemolasses
  • 2 tbsp honey
  • 2 tbsp white balsamic vinegar
  • 1 pomegranate, seeds only
  • 2 tbsp chopped fresh flatleaf parsley
  • 100g/3½oz cobnuts, shells removed, lightly crushed
  • 1 tbsp vegetable oil