Spatchcock Partridge

• 250 g per bird
• Quick and easy, ideal for BBQ
• Plain or marinaded
• Dispatched chilled

A spatchcocked partridge is cut down its backbone so it can be opened up and flattened out like a book, or in other words ‘butterflied’. This way, it cooks much faster and more evenly than a whole bird. The piri-piri marinated option has been vacuumed packed to retain moisture and freshness.

View full marinade ingredient list >

A spatchcocked partridge is ideal for barbecues – cook over a medium heat with the lid down for 10 minutes (remember to turn half way through). Alternatively to cook in the oven, heat to 200ºC/180ºC fan/gas 6 and cook for 10 minutes on a baking tray. Remember to rest for 5-10 minutes before eating.