Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the marinade, put the spices, salt, garlic, onion, chilli and lemon in a food processor and blitz until as smooth as possible. Add the yoghurt and pulse a couple of times, taking care not to overblend.
Tip into a bowl and stir in the colouring paste, if using. (Only use food colouring paste intended for cake decorating as liquid food colouring won’t tint the marinade enough.)
Remove the partridge skin and cut each bird in half, first through the spine and then breastbone. Score the thighs and breasts several times with a sharp knife. Drop the halved partridges into the spiced yogurt and mix with hands until well coated with the marinade. Cover the bowl with clingfilm and leave to marinate overnight.
45 minutes before serving, light a small barbecue (or preheat a gas barbecue for about 5 minutes). Take the tandoori pieces out of the marinade and tap off the excess yoghurt. Put the partridge on the barbecue and cook for 6 minutes on each side or until the meat is cooked but tender and nicely charred. Serve with lemon wedges, chopped iceberg and naan bread.