The combination of earthy black pudding and the sweetness of the apples complements the delicate gaminess of the partridge. You can serve this with a simply buttered cabbage or greens and maybe a cider gravy, although the partridge with the stuffing is quite moist as it is.
4 oven-ready partridge
120-150g black pudding
1 dessert apple, peeled, cored and grated
Salt and freshly ground black pepper
Preheat the oven to 230C/gas mark 8. Crumble up the black pudding, if it's a firm one, and mix it with the grated apple. Remove any livers from the bird, chop them and mix with the stuffing.
Fill the cavity of the partridge (not too tightly) with the stuffing and season with salt and pepper and rub with butter. Roast the partridge for 15 minutes, rubbing with more butter.
To serve, halve the partridge or leave it whole; it's up to you.