For 26 years Gillian Millar has worked as full-time cook for the Duke and Duchess of Northumberland, looking after shooting and fishing parties as well as daily meals. Based at Burncastle with her cocker spaniel Alfie, she is self-taught having watched her mother in the kitchen.

ROAST PARTRIDGE

Photographer PHIL WILKINSON

Serves 1

INGREDIENTS

1 partridge

Fresh thyme

1 tbsp unsalted butter

1 tbsp vegetable oil

Salt and pepper

Gravy

250ml partridge or chicken stock

150ml glass white wine

METHOD

1. Pre-heated oven 220°C / gas 7

2. In an oven proof frying or sauté pan, heat the butter and oil until foaming. Place a sprig of thyme inside the bird and season with salt and pepper

3. Place the bird in the pan and brown all over, basting as you go. Once browned evenly place in the oven for 5 minutes, breast side up

4. Take out and baste and return, breast side down, for another 5 minutes

5. Take out and baste and return, breast side up, for 3 minutes

6. Take out and check, by piercing with a skewer - juices should be pink. Return for a couple of minutes. If needed baste again and place on a plate covered in foil, in a warm place, to rest for about 10 minutes

7. While the bird is resting, make the gravy - put the pan back on the cooker and deglaze with the wine, reducing to a tablespoonful. Add the stock and reduce by half and season

8. Serve the bird sitting on a piece of fried bread, with the gravy drizzled round, accompanied with dauphinoise potatoes and steamed shredded Savoy cabbage