Traditional Denbighshire Roasted Partridge

Season whole partridges and wrap them in streaky bacon to keep them moist. Roast at 200°C (400°F) for 25–30 minutes.

Deglaze the roasting tin with perry (Welsh pear cider) and a splash of game stock. Simmer until the gravy is rich and aromatic.

Serve the partridge with seasonal root vegetables. A delicate and elegant game dish from Denbighshire.