Use any combination of game meat for this hearty and filling pie. Try serving it with a creamy celeriac mash.

Main course


Don't be afraid to keep it simple when it comes to partridge - young partridge, simply grilled or roasted and served with a light gravy from the cooking juices, is a delicious dish that only needs sweet, roasted autumn vegetables, or traditional game chips (very thinly sliced potato crisps), as an accompaniment.

Don't treat partridge as you would a chicken - these birds need far less time in the oven, and are best served pink and juicy. However older birds, as a rule of thumb, benefit from slower braising and stewing (try classic combinations such as bacon, with a side of Savoy cabbage) to make the most of their intense, rich and robust flavour.