00:00:07and I’m going to show you a great way to
00:00:08prepare Partridge to start we’re gonna
00:00:11flavor our Partridge with just a little
00:00:13bit of salt and pepper
00:00:14quite simple we’re gonna drizzle them a
00:00:19massage in the seasoning I’ve got great
00:00:25flavor so we don’t need to do too much
00:00:29so just give them a little rub and
00:00:33massage in those flavours and then we
00:00:37just little stuff there are some herbs
00:00:38we’ve got some thyme and rosemary I’m
00:00:43just going to set my razor in half it’s
00:00:46any big and woody just poke them in
00:00:51don’t worry if they stick out a little
00:00:52bit you don’t have to be too perfect
00:00:54just you want to flavor from the inside
00:00:57so as they’re roasting all those
00:01:00gorgeous oils go into the Partridge
00:01:05itself
00:01:08little woody bits for you
00:01:11and now I’ve got some pancetta you can
00:01:14use smoked streaky bacon if you like
00:01:17whichever is easiest to get hold of
00:01:19whatever you’ve got at home it’s fine
00:01:21and we’re just we’re tie this onto the
00:01:24Partridge itself just to secure it on
00:01:28parts are so small you don’t really need
00:01:30to trust them like you would do a
00:01:32chicken or a bigger bird cuz they’re
00:01:34only tiny so little you know the wings
00:01:37and the thighs aren’t going to really
00:01:39poke out like they would do a bit
00:01:40chicken so all we need to do its drape
00:01:44over our pancetta or bacon and then just
00:01:48secure them on don’t worry too much
00:01:50about being perfect because it all
00:01:53crinkles shrivel up in the oven and then
00:01:56we’re going to just tie it on with a
00:01:57piece of string to secure it in place
00:02:00super crispy in the oven and impart
00:02:03lovely flavor on to the top of the part
00:02:08and keep it a bit moist at the same time
00:02:11the fats will baste it almost I don’t go
00:02:16crazy on the salt when you’re seasoning
00:02:18them because obviously Bacon’s quite
00:02:19salty as you can see I’m not being too
00:02:24perfect with my draping
00:02:27I’m not wearing too much about lying
00:02:28them out perfectly because as the bacon
00:02:34pancetta whatever you’re using cooks
00:02:36it’s going to crinkle up and shrivel up
00:02:38all around the Partridge just like that
00:02:45all you need to do let’s get some string
00:02:50it’s really simple you want to make sure
00:02:53the string is long enough to go around
00:02:56the Partridge all the way and a little
00:02:58bit extra for a knot cut your string put
00:03:02it underneath and just tie it like that
00:03:07doing it that way
00:03:09you’re just securing on the bacon give
00:03:12it a little pull you want it quite tight
00:03:15tortes not too much you can tie in a
00:03:18little bow if you like not whatever is
00:03:20easiest do the same for the others
00:03:30but the part of the time I like that as
00:03:35you see there’s a natural groove there
00:03:36anyway and the string I’ll just sit in
00:03:39nicely and again you can you can tie it
00:03:42knot that’s fine you don’t have to take
00:03:44the bow just looks quite sweet just like
00:03:48that they can just trim the excess
00:03:51string and that’s just going to keep the
00:03:56pancetta in place and there you go
00:04:02then all you want to do is transfer your
00:04:05little birds and sort of snug-fitting
00:04:08roasting tray or baking dish put them in
00:04:12you could even put a little drizzle
00:04:14final drizzle of olive oil just to
00:04:16that’ll just make the pancetta go really
00:04:18lovely and crispy and all you need to do
00:04:21now is pre-heat your oven to about 200
00:04:23degrees and those little partridges for
00:04:25about 30 minutes until they’re golden
00:04:27and crispy and they’ll be absolutely
00:04:30delicious and there you have a great way
00:04:32to prepare partridge
”