Defrost the Partridge overnight (or for at least 12 hours) in the fridge. Before cooking remove all packaging. Pat dry with kitchen paper and allow the partridge to come to room temperature for 15-20 minutes.

Preheat oven to 200°C / Fan 180°C / 400°F / Gas 6. Place the stuffed partridge onto a roasting tray. Brush bird with 10g soft butter all over. Pour 2 tbsp of cold water per bird into the bottom of the roasting tray.

Place the dish uncovered into the centre of the oven and cook for 40-45 minutes. Baste every 10-15 minutes with the cooking juices.

Check both the partridge and stuffing is cooked by piercing the thickest part of the bird, when cooked the juices will run clear.

Alternatively, cook using a meat thermometer which should be set at 72°C. Remove the partridge from the oven and carefully lift onto a warm serving plate or a carving board. Leave to rest covered with foil for up to 10 minutes.

To serve carefully remove all of the strings and carve crosswise.