Suzanne James logo
Large Image



Eat the Seasons - November 2013

Fruits & Nuts

Apples, medlars, pears, quince, raspberries, chestnuts, horse mushrooms, oyster mushrooms, walnuts, wood blewits

Vegetables & Herbs

Artichoke, beetroot, Brussels tops, cabbages, cardoons, carrots, celeriac, celery, chard, chicory, endive, greens, kale, leeks, lettuce, onions, parsnips, potatoes, pumpkins, salsify, swede, turnips, nettles, watercress

Meat & Game

Wild goose, grouse, hare, mallard, partridge, pheasant, rabbit, wood pigeon

November is a great time of year to experiment with game; you should find a good choice of meat available to you either ready prepared in the supermarket, or from a specialist butcher such as William Rose on Lordship Lane.


The term 'game' applies to wild animals and birds that are hunted and eaten, and also includes birds and animals once caught in the wild that are now raised domestically, such as quail, rabbit and deer. Game falls into two categories:

Feathered game: including grouse, pheasant, partridge, quail, snipe, wild duck, woodcock and wood pigeon.

Furred game: four-legged, land-based game, including hare, rabbit, venison and wild boar.

Here is a wonderful recipe to get your started.  It sounds so good that we have decided we may have to put it on the menu for our November Supper Club!


Dulwich Honey-glazed grilled partridge with a pear mash

Preparation Time: 30 minutes

Cooking Time 10-30 minutes


A whole Spatchcock partridge, backbone removed (per person)
2 tbsp olive oil
2 tbsp Dulwich honey (do use Dulwich honey if you can get it – it’s marvellous stuff!)
1 tsp coarsely ground black pepper

For the pear mash;

Vivaldi potatoes peeled and cubed
salt and freshly ground black pepper

A sprig of thyme or rosemary
A tablespoon of pureed pear

To serve:

Olive oil, for drizzling



  1. Heat a griddle pan until hot.  Drizzle the partridge with olive oil, honey and black pepper and place into the pan. Weigh the meat down with another pan on top and chargrill for 5-6 minutes on either side, or until cooked through.
  2. For the mash, bring a pan of salted water to the boil.  If you can get your hands on a sprig of thyme or rosemary add to the water to add a wonderful flavour to the potatoes.  Cook  until tender, about 15-20 minutes. Drain and crush with a fork or potato masher. Season with salt and freshly ground black pepper.  For a real finishing touch add a tablespoon of pureed pear.
  3. Serve the mash on one side of a serving plate and the partridge on the other. Garnish with some watercress drizzled with a little olive oil.  You could even pop a quarter of roast pear on side!