Grey partridge. A lovely partridge, the male of which has a grey breast and terra cotta face and with dark, almost pigeon-like flesh. This is a gregarious bird which is seen in a tight-knit flock, usually beside or in cultivated fields where it can find the seeds and leaves it eats. Grey partridge are more numerous in the United Kingdom and have a more delicate flavour than the less common red-legged partridge.

Chanterelle mushroom, usually sautéed in butter with chopped onions.

Parasol mushroom. Good baked with butter and garlic, or fried.

Rainbow trout. Most usually farmed in Europe.

Chanterelle mushroom, usually sautéed in butter with chopped onions.