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Planning Retirement Online

Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Partridge?


See more Recipes from Waitrose

Main Courses

Roast partridge with cranberry and red wine gravy

A special, seasonal alternative to a roast chicken, these partridge require very little preparation and are quick to cook.

  • Preparation time: 25 minutes
  • Cooking time: 40 minutes
  • Total time: 1 hr 5 minutes 

Serves: 2


  • 2 x 270g Waitrose Partridge topped with bacon (in the chilled poultry section, when in season, usually between October - January.)
  • ½ small onion, finely chopped
  • 2 sprigs fresh rosemary
  • 20g butter
  • 1 tbsp cranberry jelly
  • 100ml red wine


  1. Preheat the oven to 200°C, gas mark 6. Remove the bacon from the partridges and finely chop, then mix with the onion. Rinse the birds and pat dry using kitchen paper.

  2. Using your fingers, loosen the skin from the breast meat and pack the bacon and onion under the skin of the birds. Place the partridges in a non-stick roasting tin.

  3. Tuck the rosemary sprigs inside the birds and dot them with half of the butter. Roast for 40 minutes, or until cooked and the juices run clear (see Cook’s tips).

  4. Transfer the partridges to serving plates and keep warm. Pour the juices from the roasting tin into a small saucepan. Add the cranberry jelly and wine to the pan juices with the remaining butter and a little seasoning. Cook over a gentle heat, stirring until the jelly has dissolved, and the sauce is bubbling and has reduced slightly. Strain through a sieve and serve in a jug alongside the partridges, with a pile of celeriac mash (see Cook's tips) and seasonal vegetables.


Cook's tips

Small game birds are very lean and dry out quickly if overcooked, so don’t leave them in the oven for too long. As soon as the juices run clear, the birds are ready. To make celeriac mash for 2-4 people, boil half a celeriac (about 375g) and 250g floury potatoes, peeled and chopped into chunks, in boiling water until tender. Drain and return to the pan. Add 15g butter, season and mash well.

Cellier des Dauphins Côteax des Baronnies

Côteaux des Baronnies is a delicious blend from Southern Rhône. This wine is bursting with aromas of ripe cherries and redcurrants. Deliciously rich and smooth the summer berry theme continues on the palate.


Spatchcocked Partridge with Moroccan Spices and Roasted Root Vegetables

Game is eaten throughout the Mediterranean and North Africa and the unique taste of partridge is perfect with Moorish spices. This dish is also great served with saffron- and mint-infused rice.

  • Preparation time: 45 minutes, plus infusing
  • Cooking time: 30 minutes
  • Total time: 2 hrs 15 minutes 

Serves: 6


  • 20g raisins
  • 100ml olive oil
  • Juice of ½ lemon
  • 2 tbsp chopped flat leaf parsley
  • 60g toasted, roughly chopped almonds
  • Salt and freshly ground pepper
  • 3 tbsp olive oil
  • 6 partridges
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • Freshly grated nutmeg (about ¼ of a whole one)
  • 20g dried apricots, chopped

Root Vegetables

  • 3 large Desiree potatoes, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp honey
  • Pinch of saffron strands
  • Pinch of ground cumin
  • ½ tsp allspice
  • 4 small carrots, cut into chunks
  • Squeeze of lemon juice
  • 2 red onions, cut into thick wedges
  • 4 parsnips, cut into chunks



  1. Split the partridges down one side of their backbones with poultry shears or a strong pair of kitchen scissors. Cut down the other side of the backbones and remove. Open the birds out and press down firmly to flatten them. Mix the cinnamon, ginger and nutmeg. Rub a little olive oil into each bird then rub each with the spice mixture. Leave for an hour to infuse.

  2. Preheat the oven to 200°C, gas mark 6. Put the potato wedges into a bowl of cold water for 10 minutes. Drain well and dry with kitchen paper. Place in a roasting tray with the onions, parsnips, carrots, spices and honey. Season and pour over the olive oil. Toss the vegetables to coat. Roast for 45 minutes until tender and slightly charred. (Check after 30 minutes: if the carrots and parsnips are cooked, remove and set aside until the other vegetables are done.)

  3. Meanwhile, make the dressing. Soak the raisins and apricots in boiling water for 5 minutes, then drain. Whisk the lemon juice and oil together. Add the raisins, apricots, parsley and almonds and season. If making ahead of time, leave out the almonds until ready to serve.

  4. Heat a griddle pan until smoking. Seal the partridges in the pan for about 2 minutes each side - long enough to create griddle marks on them. Season with salt, place in a shallow baking dish and roast on the top shelf of the oven for the last 15 minutes of the vegetables' cooking time, or until cooked through. Leave to rest for 10 minutes. Pour any juices from the partridge pan into the dressing.

  5. Remove the vegetables from the tin, squeeze over some lemon and adjust the seasoning. Serve with the partridges, with the dressing spooned over the top.


Château de Caraguilhes Corbières

The region of Corbières in France's sun-baked south is renowned for value - but this is exceptional. It's a richly potent red made with a sumptuous mix of Carignan, Syrah, Grenache and Mourvèdre grapes.

Pot-Roast Partridge

Erla Agustsson uses ptarmigan, but any game bird will work well..

  • Preparation time: 75 minutes
  • Cooking time: 60 minutes
  • Total time: 2 hrs 15 minutes

Serves: 6


  • 6 partridge, cut into leg and breast portions (reserve the carcasses)

  • 1 litre cold water
  • 1 carrot, peeled and chopped
  • 1 onion, peeled and stuck with a clove
  • 1 stick of celery, chopped
  • 1 bay leaf
  • Salt and freshly ground pepper
  • 75g unsalted butter
  • 25g plain flour
  • 50ml double cream


  1. First make the stock: place the carcasses in a large pan and pour over the water. Add the carrot, onion, celery and bay leaf and season with salt. Bring to the boil, then cover and simmer for 1 hour. Strain (you should have about 300ml liquid).

  2. Melt 50g of the butter in a large casserole, and brown the partridge portions over a medium heat. (You may need to do this in batches). Return all the meat to the pan, add just enough boiling water to barely cover the meat, and a pinch of salt. Simmer, partly covered, for 1 hour.

  3. When the meat is nearly done, make the sauce. Heat the 300ml stock in a small pan. Melt the remaining butter in a separate pan and stir in the flour. Cook for 1-2 minutes, then slowly whisk in the hot stock. Cook for 4-5 minutes till thickened, then add the cream. Season; serve with the partridge.

Château Maris VV Minervois

This smooth but powerful wine made from biodynamically tended Syrah has lovely dark fruit flavours and hints of spice.

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