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