Partridge in whisky/ seville orange marmalade with port jus.
brown the birds all over, put in small pyrex or roasting tin, just big enough to take however many birds your doing. Drizzle a little olive oil over them, then put a level spoon of marmalade over each bird plus some thyme, finely chop some chelottes, chuck them in pour in some port, a couple of birds give about half a wine glass, grind of sea salt, foil tightly on a reasonably hot heat for about hallf to three quarters of an hour, this will vary so rough guide only, uncover and keep basting till happy cooked enough, keep birds warm