It may feature in the first line of a popular Christmas carol, but did you know that partridge season actually begins in early September?
Food writer and former River Cottage chef Tim Maddams returns to the Demo Kitchen to gives us a masterclass on how to cook this wonderful bird. In 90 minutes he will cover:
- A simple but very important step-by-step guide to roasting small birds in the very best way
- Hot smoked partridge breast and kale Caesar salad
- Miso marinated partridge, watercress, coriander and soy dressing
- Roasted partridge stock
Demos take place every Thursday and Friday from 1pm-2.30pm in the Market Hall. The Demo Kitchen is free to attend with recipes, tips, tricks and tasters to take away with you.