Traditional roasted partridge in cider and celery
1· Heat oven to 150 ºC (302ºF). In a large frying pan dust the partridges in the flour and fry until evenly browned all over.
Whole partridge and olive oil
2· Put a large casserole dish on the heat. Add the oil, the lardons and cook until the fat has rendered out and the lardons are crisp. Add the onions, celery, thyme, sage and partridge; then pour over the cider and chicken stock and bring to the boil. Cover and transfer to the oven for 25 minutes.
Smoked bacon lardons, onion diced, celery sticks, thyme leaves, chopped sages, cider and chicken stock.