Scottish Red-legged partridge breasts cold apple-wood smoked and infused with ginger and lemon.
Partridge breasts are in packs of four.
They are freshly smoked to order.
Season with salt and pepper. Place the breast in a preheated frying pan with olive oil (or similar oil) at a medium heat for 3-5 minutes, turning frequently until juices run clear, remove from pan and leave to rest for 2-3 minutes, then slice thinly before servicing.