Find out how to make partridge breasts with pear puffs with this easy recipe – made with puff pastry and a pear and cider marinade.

Why not try grouse with wild mushrooms, spinach, watercress and brambles from Roberta Hall-McCarron and Shaun McCarron, of the Little Chartroom, in Edinburgh?

Sear the pheasant and celeriac in a hot pan and season well. Soak the hay in cider. Place the hay in a roasting tray and nestle the pheasant & celeriac inside and cover. Roast in a hot oven 180ºC for 50...