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 ...

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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 ...

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 ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. I can see a time in the not-so-distant future when game in fur and feather will have pretty much disappeared. It ...

As a chef there's no ingredient I look at and think, "Hmm, don't want to use that" – I like them all. The only thing that doesn't inspire me is when you go to the supermarket and see things on the ...