FLAVOURS OF THE FIELD

Partridge is ideal for roasting and braising. As it is a small bird, each partridge will serve one. A game butcher will pluck, clean and prepare the partridges on request, removing any trace of feathers and buckshot. This simple recipe uses a herb and citrus stuffing. To feed 6: Preheat the oven to 200°C/180°C fan/gas mark 6. Take 6 whole partridges, plucked, cleaned and gutted, then wash them and thoroughly pat dry with kitchen paper. Season the cavities with salt and pepper. For the stuffing, take 2 large bunches of thyme, 3 clementines and 6 bay leaves. Divide between the 6 birds, and stuff. Arrange the partridges in a roasting tray and securely tie their legs with kitchen string. Rub softened butter all over their outsides, then wrap each with a rasher of streaky bacon. Season with more salt and pepper. Roast for 30-35 mins until the thickest part of the thighs register at least 74°C on a meat thermometer or the juices run clear when the thighs are pierced with a skewer. If they do, the meat is ready. Remove from the oven and transfer to a serving platter. Cover with foil and let the partridges rest for at least 10 mins before serving.