Mitzie Wilson's Partridge with Poached Pear

Game has a rather elitist image. But such notions are out of date. For a start, game is remarkably inexpensive considering that it ticks all the nutritional boxes, being free-range

1. 1

   1. Set the oven at 190°C/gas 5. Cut the pears in half and, using a teaspoon, scoop out the core. Dice 1 pear. Heat the oil in a frying pan and fry the partridges on all sides for 5 minutes, then place in a shallow ovenproof dish. Add the onions and pancetta to the pan and fry for 5 mins. Add the diced pear and pear halves, cut side down, and fry for 1-2 mins, then arrange the mixture around the birds.
   2. Place in the oven to roast for 25-30 minutes until tender and the juices run clear when pierced with a skewer.
   3. Remove the partridges and pears, cover with foil and leave to rest. Scrape all the contents of the roasting dish into a pan, sprinkle with flour and heat for 1 min until thickened. Gradually add the brandy, the wine and the stock and bring to the boil, simmer for 2-3 mins then strain.
   4. Arrange the partridges on a serving dish with the bay leaves and pears, and fill the centres with cranberry sauce..