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Roasted Partridge with Caramelised Butternut Squash and Green Herb Sauce
Pan-seared then roasted partridges served with honey-glazed butternut squash and a zesty, fresh green herb sauce.
Roast Partridge with Buckwheat Salad
Roast seasoned partridges served with a warm toasted buckwheat salad, pomegranate dressing, and chargrilled baby leeks.
Game Soup
A classic braised game bird soup simmered with root vegetables, ham, and stock for a rich, clear finish.
Partridge with Cobnut Crust and Potted Game
Autumnal confit partridge and game served with homemade oatcakes, a cobnut crust, and a fresh blackberry herb salad.
One Pot Partridge with Bacon and Chestnuts
A long slow braise with juniper, bacon, chestnuts, and cabbage ensures tender and succulent partridges in a rich sauce.
Roast Stuffed Partridges with Festive Stuffing
Roasted partridges filled with a savory pork, chestnut, and apricot stuffing, topped with bacon and served with festive sides.
Peanut and Dried Mango-Crusted Partridge with Curry Leaf and Tomato Quinoa
Roasted partridge marinated in spiced yogurt and peanuts served over aromatic quinoa seasoned with curry leaves and tomatoes.