Partridges are a small member of the pheasant family. They are a game bird, and are usually found in sizes ranging from 200g to 500g, although larger partridges are available. You may have only heard of partridges in the context of them being in a pear tree, but in reality, they are a tender, rich and slightly gamey bird with bags of flavour. They are also super quick to cook, making them a great alternative to chicken or duck. We've got plenty of innovative partridge recipes below, including a yummy chorizo stuffed partridge recipe and a simple recipe for easy butter roast partridge.

Cooking with game birds or meat can often frighten some home cooks – it still has a bit of a reputation as being difficult to cook and very strong in flavour. Whilst some game birds are strong in flavour, partridges are a little milder and they are just like a small chicken in terms of how you cook them. Many chefs recommend removing the backbone and breastbone of the partridge before cooking, to make it easier to serve, although the bones do impart lots of flavour during cooking if you leave them in.

Generally, one whole partridge or two partridge breasts are recommended as one serving size. However, if you find a large partridge, you can easily split it between two or more people. A small partridge can typically cook in around 20 minutes, although you can also slow roast whole partridge – which still takes less than an hour. Partridge breasts cook in no time at all – less than 5 minutes.

Partridges taste best when you've given them a chance to rest, so whether you've cooked whole partridges or partridge breasts, leave them to rest under foil for at least 10 minutes before serving.