This dish makes a lovely Sunday lunch or smart main course; however table manners aside, nothing beats picking up the bird at the end and nibbling off those last juicy bits from the legs & wings!

Serves 4

Ingredients

4 young Partridge, plucked and gutted
8 sprigs Rosemary
2 bulbs Garlic
Butter
4 slices streaky smoked bacon
Salt and Pepper

Bread Sauce:
½ loaf stale white bread, crusts removed
1 pint Whole Milk
1 Shallot
20 cloves
2 sprigs Thyme
Pinch nutmeg
Salt & Pepper

Method

This couldn’t be simpler, Spread the legs wide to even cooking time.  Cut your bulb of garlic in half across the equator and stuff ½ up the cavity of each bird along with 2 sprigs of Rosemary.  Season the top of the bird and spread with a little butter and lay bacon over the breasts.

Roast in a pre-heated oven (200c) for 20 mins then rest for 20 mins with a cloth over the top.  This allows the juices to relax back into the meat, making it juicy and succulent.

Meanwhile, for the bread sauce – peel the shallot and stud with the cloves.  Pour milk into a saucepan and heat with the onion and the thyme.  Just before boiling point, turn off and leave to infuse.  In a food processor, whizz up the bread til you have crumbs (use the pulse button as its not so fine).  Stir the bread into the milk (onion & thyme removed) and warm to thicken.  Add nutmeg and salt & pepper to taste.

Serve with all the trimmings: Game chips (potato slices crisped up in hot oil), roast potatoes (yes as well!), good quality redcurrant jelly and slow braised red cabbage.  Pour the roasting juices over the meat.