The traditional cuisine of Sardinia focuses heavily on pig and spring lamb with myrtle for flavouring rather than fish from the Mediterranean Sea that surrounds this Italian island. Sucking, or suckling, pig roasted slowly on a spit over an open fire is the Sardinian’s national dish. However, game recipes also abound including wild boar, pheasant and partridge.

This recipe for Partridge and Lentil Casserole is typically Sicilian. It calls for brown (Spanish) lentils but these could be substituted with green (French) lentils if brown are not to hand. It makes a nicely filling dish to eat on an autumn evening in the UK during the game season. Serve it with a handful of game chips and some braised celery or red onion marmalade.