By Keith Floyd
Red-legged partridge are plentiful in Spain and are not regarded as an expensive delicacy. In fact, in Toledo I had a partridge casserole with a dish of potatoes, sliced and baked in stock, for under a fiver.
The Spanish are a little naughty in their hunting and shooting habits. I must say I have no qualms about eating pheasant or partridge or whatever, which I feel are very much part of the food chain. But the Spanish shoot everything. Sparrows, thrushes, larks. Actually, they don’