Partridges are a flavoursome ingredient in plentiful supply during the shooting season. Grey partridges have a tender flesh that is full of flavour even when young, whist the red-legged partridge has a milder flavour. To get the best from any partridge recipe, the birds need to be hung for a few days. More often than not, one bird will serve one person and doesn’t need to be cooked for more than a few minutes.

partridge chargrilled sweet potato

Spatchcock partridge with chargrilled sweet potato

Game recipe: Spatchcock Partridge with Chargrilled Sweet Potato: Top chef Mark prepares a seasonal, no nonsense dish using partridge that can either be cooked on the BBQ (weather permitting!) or…

Pot roast partridge

Easy-to-make recipe for a partridge pot roast

Now the partridge season is well underway there’s going to be some delicious young birds coming your way. Well hopefully. The partridge is smaller than the pheasant but has a…

Lime flavoured roast partridge

Lime flavoured roast partridge

Ingredients 4 partridge, ready prepared 2 limes butter or olive oil 4 rashers bacon 4 slices French bread 50g-75g paté (optional) Description Pre-heat the oven to 200°C/400°F/Gas Mark 6. Spread…

Game recipe: Partridge risotto

Game recipe: Partridge risotto: This month Mark, a keen shot, shows us what can be done with some late season partridge.

Game recipe: Partridge breasts on toast…

Game recipe: Partridge breasts on toast with red onion marmalade and blue cheese. Mark reckoned that after the excesses of Christmas he’d show us how to make a simple, quick…