Pot-Roast Partridge

• 1 oz / 30 g butter, softened
• ½ tbsp finely chopped herbs

Mix the butter, herbs and seasoning. Smear some over the partridge breast, and put the rest inside the cavity. Heat a little more butter in an ovenproof saucepan or flameproof casserole, and fry the bird all over until nicely browned. Pour on the brandy and set alight. Add the port, vermouth or wine. Cover with a lid or foil, and cook in a preheated oven at