Don't be afraid to keep it simple when it comes to partridge - young partridge, simply grilled or roasted and served with a light gravy from the cooking juices, is a delicious dish that only needs ...

“‘It is very difficult to get partridges nowadays, and they’re very expensive. I should enjoy a partridge—a whole partridge—to myself, very much.’” —Jane Marple, Nemesis, 1971 In this reflective novel ...

Put a little olive oil in a hot pan with some chopped rosemary and bay leaf and seal the partridge all over. Add a little butter to help the breast become crisp, golden and caramelised. Add a little ...

Roast Partridge with Festive Stuffing is a delicious and elegant dish perfect for special occasions. The partridge is seasoned with a blend of herbs and spices, then roasted to perfection, resulting ...

A brace of partridge will be the main course ... Cook’s note: This recipe adapts perfectly to pheasant, but cook for an extra 20 to 30 minutes. I use white wine or vermouth, rather than ...

Ever since Anton Mosimann shredded Brussels sprouts and stir-fried them with ginger and garlic; ever since Jocelyn Dimbleby grated mandarin zest into her mince pie pastry, ever since I created a ...

the thighs are perfect for this recipe. 25 mins 1 hr 20 mins 4 Preheat the oven to 190C/170C fan/gas mark 5. Season and dust ...