Pot partridges with Savoy cabbage & cider

This is a robust, very tasty and simple dish, and a good recipe for guests if you are short of time. Partridge is a bird wisely served if you feel certain folk might be nervous of game; it’s ‘game for beginners’, as the meat is delicate and mild. Please buy French red-legged partridges because the wild English grey partridge is now very rare. As well as this, the Frenchies are not indigenous, so trespassers will be eaten.

Concerning the cider, please choose a good dry or medium old-