Partridge is a great entry to the world of gamebirds. The meat is succulent, white and very palatable to anyone who is discovering game for the first time.

At this time of year, the weather can still be kind, so here is a great recipe for that early partridge. I am only using the breast, but freeze the legs for other uses. The barbecue gives great flavour to the harissa as it cooks around the partridge, without detracting from the game itself.

Recipe for harissa-marinated and grilled partridge

Ingredients

• 60g harissa paste
• 2tbsp yoghurt
• 1tsp coriander
• juice of half a lemon
• 8 partridge breasts, skin off AND cut in half

For the couscous

• 200g couscous
• 100ml orange juice
• 1tsp sugar
• 150ml olive oil
• 60g sultanas
• 40g dried apricots, cut into four
• 20g pistachio nuts
• 4 folded pitta breads

For the yoghurt dressing

• 2tbsp yoghurt
• 1tsp coriander
• 1½tsp honey

Method for harissa-marinated and grilled partridge

1. Mix the harissa paste with the yoghurt, the chopped coriander and the lemon juice.

2. Drop the halved partridge breasts into the mix and marinate for at least two hours or overnight.

3. Place the couscous in a bowl and cover with one-and-a-half times the volume of hot water. Cover and leave to stand for 10 minutes.

4. Pour the orange juice into a bowl with the sugar and whisk in the olive oil to make an orange dressing. Taste the dressing and, if sharp, add a little more sugar. Drop the sultanas and apricots into the dressing and set to one side.

5. Once the couscous is ready, add the orange dressing, sultanas, apricots and nuts. Mix well, then allow to cool and place in fridge.

6. Put the breasts on to skewers, three pieces on each. Season and cook on the barbecue for three minutes each side, then serve with warm bread, a teaspoon of yoghurt and couscous.