1 partridge per person.
Salt and Pepper to season.
Crown the bird by carefully taking off the legs, wings and underneath - only if you know how to do it or have seen it done, you don't want to butcher the poor thing - the bits make a great stock.
Season birds all over with salt and pepper.
Stuff with fresh thyme
Fry on all sides, very quickly in a very hot, smoking pan to brown. Then cook in the oven for 10 to 15 minutes.
You can serve partridge slightly pink (not red or raw) in the middle. Indeed, it's tastier and juicier for it.
Goes really well with braised red cabbage, potato of your choice and a gorgeous gravy out the stock you made from the trimmings.
A slightly sweet gravy works well, which can be made by cooking off a little cider and adding chicken stock, and cooking it with the trimmings from the bird.