An al fresco finale
THE final weeks of summer are usually some of the most splendid to be outside, and so the perfect opportunity to wheel out the barbecue a few final times.
When barbecuing partridge, I prefer to keep the skin on and spatchcock/butterfly the whole bird. To make sure the meat cooks evenly, I cut a few slits into the inside of the legs. The carcasses can be thrown in a pot to make a stock or popped into the freezer for a later date. Lean meat, like partridge,
