The beginning of the game season is one of my favourite times of the year for cooking, and a roast partridge recipe is a perfect way to embrace it!

For this partridge recipe, the birds are spatchcocked for easy cooking and paired with one of the classic salads, making it a fun and accessible way to introduce game birds to your table.

A quick and easy, one pot wonder of a dish, with a beautiful wild pheasant at its heart. This recipe is straightforward and perfect for a light midweek supper.

The classic garnish for this most famous of game birds. It’s a classic for a reason, working on every level to deliver a stunning plate of food.

With coveys of French partridge bursting from the maize, and early autumn mushrooms bubbling up among the forest moss and leaves, it seems only natural to bring this environment to the plate!

Partridge often arrive at the table in more traditional forms, so here’s a partridge recipe that’s a little more exciting!

This is one of my absolute favourite dishes for pheasant. Juicy, tender, crispy, buttery, sharp and salty, it’s a small island of crispiness to swoop down upon on those days when you can see your breath in the cold air.