Step 1

Pre heat the oven to 220C

Step 2

If the partridge hasn't been trussed and dressed by your butcher, then tie up the legs, pop a sprig of thyme in the cavity of each bird and top with streaky bacon

Step 3

Smear any exposed flesh with butter and season with a little salt and pepper

Step 4

Put the birds in the oven to roast.  I served mine with Chanteney carrots which I roasted with the birds.

Step 5

Meanwhile, melt the butter for the sauce in a small, heavy-based pan

Step 6

Soften the vegetables for 5-10 minutes until the edges start to caramelise

Step 7

Add the stock and red wine and simmer the mixture so that the liquid reduces to around half - this should take around 20 minutes at which point your partridge will be roasted and can be removed from the oven to rest under a foil tent

Step 8

Pass the mixture through a fine sieve or use a stick blender to create a thick sauce

Step 9

Stir through the medlar jelly, taste and season with salt and pepper.  If the mixture is too thick add a little boiling water.

Step 10

Remove any string from the partridge and serve on a pool of fruit sauce with vegetables of your choice