(Photograph: Linda Nylind)

Ingredients:

(Serves two)

2 partridges, cleaned and gutted

Few sprigs of thyme

2 cloves garlic, unpeeled

Splash of olive oil

120g polenta

Small bunch of sage, half roughly chopped and half whole leaf

60g butter, plus a couple of knobs for inside the birds

1 cup milk

Punnet of good blackberries

Tumbler of red wine

1½ tbsp redcurrant jelly

Splash of sherry vinegar

Salt and pepper

Method:

Pre-heat the oven to 220C/430F.

Choose a smallish thick-bottomed pan to make the polenta in. If it’s slow-cooking then you need to get it on first. Melt half the butter until just fizzling, then gently fry the chopped sage in it for a minute or two. There will be instructions for the amount of liquid you need to use, so just scale down for the quantity of polenta in this recipe, and where they generally advise water, we will be using half milk and half water.

Once the sage has released its aroma, pour in the milk and water. When steaming, but not boiling, slowly pour in the polenta while whisking it. Turn the heat right down and let the grains cook in the liquid, stirring regularly, which could take anything from 12-30 minutes, depending on the kind of polenta used.

If it starts to go cementy, a hefty splash of milk followed by vigorous whisking will restore the creaminess. Season with salt and pepper. When your polenta is 20 minutes away from being ready, stuff the thyme, garlic and a knob of butter inside each bird, and season inside and out with salt and pepper. Put an oven-proof frying pan on a high heat and melt the rest of the butter with a splash of plain olive oil.

Once hot, put the birds in the pan, breast side down. Brown them well on both breasts, then turn them over and pop them in the oven. After 15 minutes take the pan out, put it over a medium heat on the hob, and remove the birds, resting them breast side down covered with foil on a plate for the five minutes it takes to finish the sauce.

Fry the whole sage leaves in the pan for just a minute, then take them out and put next to the birds. Pour in the wine and a splash of sherry vinegar followed by the blackberries.

Give the berries a good roll around as the wine reduces to a saucy consistency, then stir in the redcurrant jelly until it melts.

Turn the heat off, season the sauce, give your polenta one last taste and consistency check, restoring it to full creamy potential with a splash of milk if necessary and serve on big, warmed plates: first the beautiful soft polenta, bird on top, sauce and berries all around and the sage leaves to finish.

(recipe by Allegra McEvedy is co-founder of the fast-food chain, Leon)

Ingredients:

(Serves 6, Takes 30 minutes to make and 30 minutes in the oven)

* 6 partridges, livers reserved for the stuffing if you like

* 12 thick-cut unsmoked streaky bacon rashers

* Fresh sage leaves, to garnish

* 2 tbsp olive oil

For the stuffing-

* 50g butter

* 2 large shallots, finely chopped

* 150g piece chorizo, finely chopped

* Partridge livers, chopped (optional)

* 3 garlic cloves, finely chopped

* 200g fresh breadcrumbs

* 12 fresh sage leaves, finely chopped

* Zest and juice of 1 lemon

* Small bunch of fresh flatleaf parsley, leaves picked and chopped

For the gravy-

* 2 tbsp plain flour

* 300ml red wine

* 600ml fresh chicken stock, hot

* 1 heaped tbsp redcurrant jelly

Method:

1. First, make the stuffing. Heat the butter in a large frying pan and cook the shallots for 2-3 minutes, until they begin to soften. Stir in the chorizo and cook slowly until the oils and juices are released. Add the chopped partridge livers, if using, then stir in the garlic and cook for a further minute. Remove from the heat and set aside to cool slightly.

2. Add the breadcrumbs, chopped sage, lemon zest and juice, and season with a little salt and plenty of ground black pepper. Stir in the chopped parsley.

3. Preheat the oven to 200°C/ fan180°C/gas 6. Spoon the stuffing mixture into the body cavities of the partridges, season well with salt and freshly ground black pepper, then cover with bacon and dot with sage leaves. Arrange in a shallow roasting tin and drizzle with the olive oil. Roast for about 20 minutes. Remove the bacon from the birds, leaving the rashers in the tin, and cook the partridges for a further 10 minutes, until golden.

4. Remove the partridges from the tin, placing the bacon rashers back on top of the birds. Transfer them to a serving dish and cover with foil to keep hot.

5. Make the gravy. Place the roasting tin on the hob over a gentle heat. Add the flour to the pan, mixing it with the cooking juices and oils and any stuffing mixture that has fallen out of the partridges. Pour in the red wine and bubble for a few minutes, then add the stock and redcurrant jelly and simmer for about 5 minutes, stirring constantly, until the sauce has thickened slightly. Season to taste and strain into a serving jug.

6. Serve the partridges with the gravy, parsnip crisps and buttered garlic cabbage.

Note: This rich Spanish dish of chorizo-and-sage-stuffed roast partridge is really satisfying and will have them clamouring for more at any dinner party.

© delicious. magazine

Ingredients:

(Serves 8 )

* 8 oven-ready partridges

* 75g goose fat or butter

* 4 tbsp cacao (100%), finely grated (or good cacao powder)

* 4 shallots, peeled and sliced

* Olive oil

* 24 slices pancetta

* Thyme sprigs

Method:

1. Preheat oven to 200ºC.

2. Place the goose fat and cacao in a small pan and heat until the goose fat has melted, stirring occasionally. Remove the pan from the heat and leave to cool.

3. Heat a little olive oil in a large frying pan. Add the shallots and fry until soft.

4. Season the partridges then add them to the pan, along with the shallots. Fry the birds until golden brown then remove from the pan. Leave to cool slightly, reserving the shallots and cooking juices for gravy.

5. Use a pastry brush to paint the birds with the chocolate goose fat. Wrap 3 slices of pancetta around each partridge, sprinkle over the thyme and roast for 25-30 minutes. Leave the birds to rest before serving with gravy and roast vegetables.

Note: Chocolate and partridge may sound like an odd couple, but they’re a match made in heaven. Fairly simple but ideal recipe for impressing guests during festive season.

(recipe by Willie Harcourt-Cooze)

Ingredients:

(serves 12)

* 1-1/2 cups orange juice

* 2/3 cup sugar

* 200g dried apricots, chopped

* 1/2 cup dried cherries

* 1/2 cup golden raisins

* 2 teaspoons minced fresh gingerroot

* 3/4 teaspoon ground coriander

* 3/4 teaspoon ground cumin

* 1/4 teaspoon salt

* 1/4 teaspoon pepper

* 1/8 teaspoon ground cloves

* 2 teaspoons lemon juice

* DUCK:

* 12 duck breasts with skin

* 1-1/2 teaspoons salt

* 1/4 teaspoon pepper

* 2 tablespoons  olive oil

* ORANGE SAUCE:

* 1/4 teaspoon minced garlic

* 1/2 cup marsala wine

* 1/2 teaspoon cornstarch

* 1/2 cup orange juice

* 1/3 cup chicken broth

* 2 tablespoons grated orange peel

* 3 tablespoons cold butter

* 1 tablespoon minced fresh basil

Method:

* For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat for 3 minutes or until sugar is dissolved. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook for 10 minutes or until apricots are tender. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours.

* Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings.

* Place duck on a greased rack in a shallow roasting pan. Bake at 350° for 30-35 minutes or until meat reaches desired doneness (for medium, a meat thermometer should read 165°; well-done 180°).

* For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange peel until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.

Note: It can be served as an entree, or as part of a buffet or as main with roasted seasonal vegetables.

Ingredients:

1 kg chicken (the whole cut in pieces or only legs and wings pieces)

1 rash of bacon

¼ cup oil

2  big onions chopped

3 big carrots thinly sliced

2 red capsicums chopped

2 yellow capsicums chopped

4 cloves of garlic chopped

1 fresh tomato chopped

2 tbs tomato paste

2 tbs sweet ground paprika

Bunch of parsley

Salt and pepper to taste

½ l water or chicken stock

Method:

On a grill or in a pan fry bacon rash and chicken pieces until golden. Put aside.

In the cooking pot on heated oil stew onion, garlic, capsicums and carrots until soft.

Add meat, ground paprika, fresh tomato and fry for another couple of minutes.

Add tomato paste, salt, pepper and chopped parsley, mix well then add water or chicken stock that meat is well covered.

Bring to the boil and cook on medium heat for 15 minutes or until sauce thickens and meat is completely soft (easily detached from the bones).

Serve with some hearty bread, pasta, cooked polenta or mashed potatoes.

Note: Potatoes, mushrooms or some other seasonal vegetables can be added as well. By adding white vine into cooking stock or sour cream at the end the taste can be richer, but the sweetness of original recipe will be diminished.

Ingredients:

(Serves 4)

* 1 tablespoon olive oil

* 4 chicken breast fillets, halved lengthwise

* Cracked black pepper

* 1 1/2 tablespoons olive oil, plus extra oil for sauce

* 2 tablespoons capers

* 1 teaspoon chili flakes

* 1 tablespoon finely grated lemon rind

* 2 cloves garlic, sliced

* 2 tablespoons lemon juice

* 1/2 cup chopped parsley

Method:

Heat the oil in a frying pan over medium heat. Sprinkle the chicken with the pepper and add to the pan. Cook for 5 minutes each side or until browned. Add the extra oil, capers, chili, lemon rind and garlic, cook for 1 minute, then add the lemon juice and parsley. Serve with a rocket (arugula) salad.

Ingredients:

(Serves 4)

12 quail eggs (or 4 hen’s eggs)

150g washed baby spinach leaves (or rocket leaves)

1 punnet cherry tomatoes

300g (6 slices) rindless bacon, chopped

2-3 Tbs balsamic vinegar

1/4 cup extra virgin olive oil

sea salt and freshly ground black pepper

3 Tbs torn fresh basil leaves

Method:

1. Hard-boil quail eggs for 3 minutes, or hen’s eggs for 6 minutes, then plunge into cold water. Once cold, peel and halve quail eggs or quarter hen’s eggs.

2. Put spinach and cherry tomatoes in a serving bowl. Scatter with eggs and season with salt and pepper.

3. Heat a pan with a little oil, add bacon and cook until crisp and brown. Remove from heat. Add balsamic vinegar to the pan, then oil and stir to form a warm dressing. Pour over salad and serve scattered with basil.

Ingredients:

(Serves 4)

Duck:

* 2 cloves garlic , chopped

* 1/4 cup sesame oil

* 2 tablespoons soy sauce

* 4 boneless duck breast halves

* 1/4 cup fresh rosemary , plus some sprigs for garnishing

* 2 tablespoons hoisin sauce , plus more for dipping

Salad:

* 2 tablespoons fresh lemon juice (about 1 lemon)

* 1 tablespoon balsamic vinegar , or to taste

* 1/4 cup extra-virgin olive oil

* 3/4 teaspoon salt , plus more to taste

* 1/4 teaspoon freshly ground black pepper , plus more to taste

* 4 cups bitter greens (arugula, mizuna, frisée, or a combination)

* 2 ripe mangoes , peeled and chopped

Method:

To make duck: In a small bowl, combine garlic, sesame oil and soy sauce; set aside. Remove any loose fat from duck breasts and score skin lightly with a sharp knife (take care not to cut into the flesh). Place breasts in a nonreactive dish just large enough to hold them. Coat with garlic mixture and sprinkle with rosemary. Cover and refrigerate overnight or at least 4 hours, turning occasionally.

Bring duck breasts to room temperature; preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.

Place duck breasts on grill skin side down. Cook 5 to 8 minutes per side for rare and 8 to 10 minutes for medium rare, turning and brushing with hoisin sauce about halfway through cooking time. Skin should be crisp and brown but not burned.

To make salad: In a small bowl, combine lemon juice, balsamic vinegar, olive oil, salt and pepper. Adjust seasoning to taste.

To serve: Place breasts on a platter and let rest 3 to 4 minutes. Meanwhile, place greens and mangoes in a salad bowl and toss with dressing. Cut duck into slices about 1 cm thick and garnish with rosemary sprigs. Serve with salad and a small bowl of hoisin sauce on the side for dipping.

Note: The duck breasts in this recipe must marinate at least 4 hours before cooking.

Ingredients:

(Makes 32 brochettes.)

* 1 ripe mango , cut into chunks

* 1 ripe banana , cut into chunks

* 1/3 cup packed brown sugar

* 4 cloves garlic

* 1 tablespoon salt

* 2 teaspoons chili or ancho chili powder

* 1/2 teaspoon ground white pepper

* 1/2 cup fresh lime juice

* 1/2 cup tequila (white or dark)

* 2kg skinless boneless chicken breasts

* 2 limes , halved

* 2 tablespoons pink peppercorns , crushed

* 1/4 cup roasted pumpkin seeds , coarsely chopped

* Cilantro sprigs, for garnish

Method:

In a blender or food processor with knife blade attached, puree mango, banana, brown sugar, garlic, salt, chili powder and white pepper until smooth. Add lime juice and tequila and process until blended.

Cut chicken breasts crosswise on a slight diagonal into 2 cm-wide strips. Divide between 2 plastic refrigerator bags; add 1 cup marinade to each bag and seal. Turn bags to coat chicken evenly. Refrigerate 2 to 4 hours. While chicken marinates, cover and refrigerate remaining marinade.

In a small saucepan, bring reserved marinade to a boil; reduce heat and simmer 5 minutes, stirring occasionally. Strain through a fine sieve into a bowl.

Drain chicken in a colander. Thread onto presoaked bamboo skewers. Spray a grill pan with nonstick spray and heat until hot. Grill chicken skewers in batches, about 2 minutes per side, or until cooked through. Or broil skewers 4 minutes, turning once halfway through. Arrange on platters. Hit chicken with a squeeze of lime. Drizzle with cooked marinade; sprinkle with peppercorns and pumpkin seeds. Garnish with cilantro sprigs.

Note: These brochettes can be cooked a day in advance and refrigerated; bring to room temperature, then garnish and serve. The longer the chicken marinates, the better it tastes. Soak bamboo skewers at least one hour before grilling.

Ingredients:

3-4 chicken thighs

2 rashers bacon, cut into small pieces

6-8 shallots, peeled

4 large chestnut mushrooms, quartered

1 tbsp olive oil

1 tbsp butter

3 tbsp plain flour

300 ml red wine

150 ml chicken stock

1 tbsp brandy

1 tsp herbes de Provence

1 sachet bouquet garni

salt & pepper

Method:

Heat the oil with the butter in a large frying pan. Brown the chicken thighs on all sides and then put in the slow cooker. Make sure they are quite brown. Add the bacon and the shallots to the pan and brown lightly. Add the flour and cook, stirring frquently with a spatula for 1 minute. Remove from the heat and stir in the wine and chicken stock. Return to the heat and bring to the boil, stirring constantly, then pour over the chicken in the slow cooker. Add the mushrooms, brandy and seasonings. Put the slow cooker on high for 30 min and then low for 6 hours or medium for 4 hours. Serve with steamed broccoli and carrots and mashed potatoes.

Note: Traditionally made dish that is basically mature chicken braised in wine. In fact, Coq au Vin translates to “rooster in wine” and is a very basic dish that was prepared in most French farmer’s kitchens. Meat on the bone offers more flavor than boneless meat and holds up best in braises. A pinot noir or burgundy are tasty choices for this dish. You can serve in a bowl over mashed potatoes to soak up the sauce.