our pomegranate and parma ham salad was followed by roasted partridges with pumpkin, chorizo and pancetta. i used a nigel slater recipe from a recent edition of observer food monthly, making a few adaptations along the way.

sadly i can’t tell you anything about how delicious this was – which apparently it was – as i had food poisoning from the night before and eating that light salad starter was as far as i got.

i did get to use the leftover roasted pumpkin, chorizo and pancetta in a risotto though, which was very delish.

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