Par­tridge and a pear treat

Mary Kemp is feel­ing au­tum­nal with her recipes this month – and why not, when na­ture is so be­ing gen­er­ous?

EDP Norfolk - - Food & Drink -

OC­TO­BER brings har­vest fes­ti­val, a time to cel­e­brate the year’s har­vest. As the weather changes and the nights draw in, I grab my cook­ery books for au­tumn recipes, the Aga is back on, and Nor­folk’s au­tumn larder brings a whole new list of in­gre­di­ents to cook, from root veg­eta­bles to game.

The shoot­ing sea­son is an im­por­tant part of the ru­ral cal­en­dar, and you will find a good sup­ply of pheas­ants and par­tridges at your lo­cal butcher. For me, they call for more tra­di­tional cook­ing, with lots of flavours served with root veg­eta­bles mak­ing de­li­cious sup­pers on cold evenings.

This recipe is a fam­ily favourite; you cre­ate a won­der­ful rich sauce at the same time as roast­ing the par­tridges, in a cov­ered roast­ing tin or casse­role, which means the par­tridges don’t dry out whilst they cook. As the sea­sons change I use cran­ber­ries in­stead of red­cur­rants. I make this recipe with pheas­ant too, but use just the breast meat and re­duce the cook­ing time ac­cord­ingly.

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