Chestnut soup with roasted partridge recipe
 Silky, smooth chestnut soup makes the perfect accompaniment to pancetta-wrapped roasted partridge – this is seasonal eating at its best. 2 tbsp olive oil1 onion, diced 3 garlic cloves, chopped3 celery sticks, diced 1 leek, finely chopped 100g/3½oz pancetta, diced 1 bay leaf ½ bunch thyme, leaves removed 2 tbsp tomato purée 500g/1lb 2oz pre-cooked chestnuts, roughly chopped500ml/18fl oz chicken stock 2–3 Parmesan rinds 2 tbsp olive oil 1 onion, diced 3 garlic cloves, chopped 3 celery sticks, diced 1 leek, finely chopped 100g/3½oz pancetta, diced 1 bay leaf ½ bunch thyme, leaves removed 2 tbsp tomato purée 500g/1lb 2oz pre-cooked chestnuts, roughly chopped 500ml/18fl oz chicken stock 2–3 Parmesan rinds 1 whole partridge 30g/1oz unsalted butter 1 tsp fresh thyme, leaves picked and chopped2 garlic cloves, chopped 1 bay leaf3 strips pancetta 2 tbsp olive oil, to serve 1 whole partridge 30g/1oz unsalted butter 1 tsp fresh thyme, leaves picked and chopped 2 garlic cloves, chopped 1 bay leaf 3 strips pancetta 2 tbsp olive oil, to serve Method To make the chestnut soup, heat the oil in a large pan or casserole dish. Gently fry the onion, garlic, celery and pancetta for 20 minutes, until soft. Stir in the herbs and tomato purée, then add the chestnuts, stock and Parmesan rinds. Cook for around 30 minutes, then blitz to a smooth soup with a hand blender.Preheat the oven to 200C/180C.Fan/Gas 6. Coat the partridge in the butter and chopped thyme. Place the garlic and bay leaf into the bird’s cavity. Wrap the partridge in the pancetta, and place on a roasting tray. Roast for 15 minutes, then leave to rest for 15 minutes before slicing into pieces.Ladle the chestnut soup onto a serving plate or a shallow bowl and top with the sliced partridge. Drizzle over the olive oil and serve. To make the chestnut soup, heat the oil in a large pan or casserole dish. Gently fry the onion, garlic, celery and pancetta for 20 minutes, until soft. Stir in the herbs and tomato purée, then add the chestnuts, stock and Parmesan rinds. Cook for around 30 minutes, then blitz to a smooth soup with a hand blender. To make the chestnut soup, heat the oil in a large pan or casserole dish. Gently fry the onion, garlic, celery and pancetta for 20 minutes, until soft. Stir in the herbs and tomato purée, then add the chestnuts, stock and Parmesan rinds. Cook for around 30 minutes, then blitz to a smooth soup with a hand blender. Preheat the oven to 200C/180C.Fan/Gas 6. Preheat the oven to 200C/180C.Fan/Gas 6. Coat the partridge in the butter and chopped thyme. Place the garlic and bay leaf into the bird’s cavity. Wrap the partridge in the pancetta, and place on a roasting tray. Roast for 15 minutes, then leave to rest for 15 minutes before slicing into pieces. Coat the partridge in the butter and chopped thyme. Place the garlic and bay leaf into the bird’s cavity. Wrap the partridge in the pancetta, and place on a roasting tray. Roast for 15 minutes, then leave to rest for 15 minutes before slicing into pieces. Ladle the chestnut soup onto a serving plate or a shallow bowl and top with the sliced partridge. Drizzle over the olive oil and serve. Ladle the chestnut soup onto a serving plate or a shallow bowl and top with the sliced partridge. Drizzle over the olive oil and serve.