Partridge with Moroccan Spices and Roasted Root Vegetables

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

3 tbsp olive oil

6 partridges

subheading: Roast Vegetables:

500g small red skinned potatoes, halved

3 carrots, peeled and thickly sliced

3 small parsnips, peeled and quartered

3 tbsp olive oil

1 tsp honey

1tsp cumin seeds, crushed

pinch of saffron strands, crushed

subheading: Dressing:

25g raisins

25g dried apricots, quartered

100ml olive oil

4 tbsp lemon juice

2 tbsp roughly chopped leaf parsley

50g blanched almonds, toasted and roughly chopped

Directions at countryside-alliance.org

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