Roast partridge is a lovely option for Christmas - Matt Austin A roast partridge is a lovely option for Christmas, allowing each guest to have their own bird. What’s more, it’s dead simple to cook and ...

“‘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 ...

Roast partridge with chanterelle sauce. Photo: John Duxbury Want to eat like a Nobel Laureate or royalty? Try Swedish food writer John Duxbury's recipe for roast partridge, a dish that has been served ...

First, poach the partridge by bringing the chicken/vegetable stock to a gentle simmer in a saucepan big enough to fit four of the birds. Poach them for three minutes then remove from the liquid, set ...

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September 1 sparks the partridge season (you have to wait until October for pheasants). It has the mildest flesh of all game birds and is easiest to cook – a good starting point for anyone shy of ...

Before the seemingly unstoppable advance of the modern chicken (it was not always going to be this way), wild birds found their way more often into our kitchen and on to our table. Many older domestic ...