These are very small game birds; each partridge will serve only one person.
They have a fine flavour and texture but, because plain roasting tends to dry them somewhat, pot-roasting or braising is a better bet to keep them moist and succulent.
Traditionally, the French have served partridge with cabbage and I like to serve them braised with red cabbage and a flavouring of garlic and juniper.
Plenty of autumnal or wintry flavour here, as juniper, red cabbage, partridge and garlic meld into one simply brilliant pot roast. Add jacket potatoes or mash!
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