"There are two kinds of partridge in this country: the French partridge and the grey or English partridge.

The French, or more commonly known as the red legged partridge, is not a native to the British Isles, but originates from the Mediterranean. Red legs mainly feed on vegetable matter. They do well in agricultural areas and are found in small groups called Coveys during the winter months. Males (cocks) and Females (hens) are hard to differentiate; both are grey with a white throat, black and brown flecks, red legs and beaks and the males are slightly larger. The average weight is between 400g and 500g and you will get one portion per bird.

The grey partridge is a native to the UK. Its numbers were in decline due to changes in farming methods and the wide use of pesticides that reduce insect numbers. Insects are vital to the diet of its chicks. Recently they have made a slow comeback in some areas because of the popularity in organic farming and the fact that farmers are leaving more hedgerows. They like large areas of open, agricultural and scrub land. As with the red legged partridge, they can be found in large groups during winter months called 'coveys'. Again, they are hard to differentiate between the cocks and hens. Both have an orange/red head and a red/brown heart in the middle of a grey breast, but the males are very slightly larger. The average weight is 350g to 400g and you will get one portion per bird.

Here is a very simple recipe that will suit both these birds:

Grilled Partridge with Thyme and Garlic
For four portions

4 partridges
2 cloves of garlic
Fresh thyme
Olive oil
Sea salt

1) Cut the birds in half length ways by cutting along one side of the breast bone, then chopping through one side of the back bone before doing the same with the other side and removing the breast bone and back bone.
2) Rough chop the garlic and the thyme, add some sea salt and place in a liquidizer with a little oil. Liquidize into a loose paste and pour this over the birds and allow to marinade for a few hours or overnight.
3) Remove from marinade and scrape off excess. Cook on a griddle or on a BBQ grill. Once the meat has been colored on the outside, I like to place it into the oven for eight to 10 minutes just to finish off cooking. Leave them slightly underdone, then rest for five minutes or you will find that the meat will become dry and tough.

This makes a great starter or you can cook a few displaying them on a large platter for all to share and pick at."