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Two roasted partridges with clementines, garlic and rosemary

 

Editor’s

Pick+

Photographer: Jonathan Gregson

Editor’s Pick: the insiders’ must-haves

14.12.2017

Emma Sleight

Food & wine editor

THERE’S A NEW BIRD IN
TOWN THIS CHRISTMAS

Swap your turkey for a pair of wild partridges – packed with flavour and perfectly proportioned for individual servings

Sometimes, you simply don’t need a classic serves-eight turkey – whether it’s because you’re only cooking for a handful of guests or just don’t fancy the extended cooking time and endless leftovers. Say hello to our UK-sourced, easy-carve and ready-to-roast pair of partridges. Individually portioned (which makes them perfect for a romantic Christmas à deux), these succulent little birds are stuffed with a seasonal mix of pear, pork and sage, and wrapped in streaky bacon. Up their gourmet credentials even more by adding clementine quarters, garlic cloves and rosemary into the roasting tin and using the sweet sticky juices to make your gravy.
Pick your partridges

“Downsize your main course
without compromising on
FLAVOUR with wild partridges”

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