Spatchcocked Partridge

• 2 young partridges, drawn
• 3 fl oz (75 ml) oil
• Salt

Cut the birds almost in two lengthways and flatten out. Marinate them for 2 hours in the oil with the salt, pepper, bay leaves, thyme and parsley, turning them once or twice.

Grill the birds, under a high heat, for 5 minutes on each side. Then reduce the heat and cook for another 10 to 15 minutes, turning them over once or twice. Serve with the remoulade sauce.