Tandoori partridge

The partridge season starts in early September, when you can see some excellent weather for barbecues (although having said that, I light them all year round and put a big coat on, if needs be). Ideally, the partridge will be grilled over charcoal, as this is the closest thing to a tandoor (Indian clay oven), but a gas barbecue will suffice. Use a preheated griddle pan to cook the partridge if you don’t have access to a barbecue. This recipe is not an attempt to transform the usual chicken