Name: Partridge, myrtle and trotter pie
Total time: 5 h
Ingredients: 1 knob of butter; 2 onions, peeled and halved; 3 sticks of celery, halved; 3 carrots, halved; 1 head of garlic, unpeeled, cut in half; 500ml of white wine, such as white Trebbiano, or something crisp and dry; 10 black peppercorns; 2 pig's trotters; 1.5l chicken stock; 300g of pancetta, diced and skin reserved; 6 sprigs of myrtle, or 2 sprigs of rosemary; 4 sprigs of fresh thyme; 3 partridges, split into legs and crowns (pheasant also works really well – you’d need 2 for this recipe); 1 knob of butter; 1 onion, finely diced; 2 celery sticks, diced; 1 carrot, peeled and diced; 1 handful of flat-leaf parsley, chopped; 525g of self-raising flour; 1/2 tsp salt; 250g of suet, Charlie uses Atora Shredded Beef Suet, because it requires very little heavy-handedness; 1 egg; 300ml of whole milk; 1 egg, mixed with a dash of milk and pinch of salt

Partridge, myrtle and trotter pie

by Charlie Hibbert

Ingredients

Beverages

500ml of white wine, such as white Trebbiano, or something crisp and dry

Fresh Meat

2 pig's trotters
250g of suet, Charlie uses Atora Shredded Beef Suet, because it requires very little heavy-handedness

Delicatessen

300g of pancetta, diced and skin reserved

Speciality Ingredients

6 sprigs of myrtle, or 2 sprigs of rosemary

Salad & Fresh Herbs

4 sprigs of fresh thyme
1 handful of flat-leaf parsley, chopped

Game

3 partridges, split into legs and crowns (pheasant also works really well – you’d need 2 for this recipe)