In very good taste

Sharing the Epic' concept of "luxurious settings without extortionate prices", the brasseries at Bromsgrove ad Worcester city centre offer a wide variety of dishes inspired by world cuisine. A special set menu allows customers to sample selected Epic' treats for just £9.95 for two courses or £12.95 for three courses - this offer is available at lunchtimes between 12pm and 2.30pm, and evenings between 6.30pm and 7.30pm (Worcester only, not Christmas menu).

Meanwhile, the Epic' policy of using locally sourced, ethical and organic products where possible is carried through to their delicious fair trade organic coffee, which is currently being promoted with a 'buy one, get one free' offer at Worcester.

There are also several special Christmas events coming up. At Bromsgrove, December 22 is party night - due to popular demand from large parties, Epic' is offering special menu packages with entertainment and dancing. Both Bromsgrove and Worcester are holding New Year's Eve celebrations: Bromsgrove has a fabulous seven-course dinner followed by dancing, and Worcester is having a good old fashioned party with dancing from 8pm until very late!

A regular fixture at Worcester is the Wednesday Club, a monthly event where local businesswomen can get together for networking and friendship, as well as enjoying food and wine from around the world. Epic' also operates a Members' Club - join this and you will receive first-hand news of special offers and events as well as 15 per cent of your food bill in Epic' vouchers on a monthly basis.

You can book your meal or a place at the events mentioned above by calling Louise Orr on 0796 2099 545; Epic' Bromsgrove on 01527 871929; or Epic' Worcester on 01905 745625. For further information or booking visit the new Epic' website - www.epicbrasseries.co.uk - which contains details of forthcoming menus and events, as well as schemes like the loyalty cards for customers booking business meals.

Visit www.pat-mcdonald.com for information about all Pat's restaurants.

Roast partridge with pancetta and sage

Serves 4

4 oven-ready partridges

16 slices pancetta

12 large sage leaves

1 sprig thyme

1 sprig rosemary

Olive oil

Knob of butter

1. Season the partridges inside and out

2. Layer alternating pancetta and sage over the partridge breasts and refrigerate for an hour or so to 'set' the shape

3. Heat the oil in an ovenproof casserole and colour the partridges all over

4. Place in a preheated oven at 200C for 7-8 minutes

5. Remove from the oven and rest in a warm place for 10 minutes

6. Serve with sauted button sprouts, chestnuts and a fondant potato.

Granny's Christmas pudding

Makes a family-sized pudding

A recipe from my dearly missed Grandmother's repertoire:

6 oz raisins, soaked in port

6 oz sultanas, soaked in port

6 oz currants, soaked in port

6 oz almonds, ground

6 oz shredded beef suet

6 oz breadcrumbs

6 oz plain flour

6 oz Demerara sugar

6 oz eggs, size 1

6 oz candied peel

6 oz glace cherries

Juice and zest of 2 oranges

2 apples, peeled, cored and grated

tsp cinnamon

tsp ginger

tsp cloves

2 tsp mixed spice

6 fl oz Newcastle Brown Ale

3 fl oz x dark rum

3 fl oz x brandy

1 tsp salt

1. Place all the ingredients in a bowl and mix thoroughly; leave in the fridge for 24 hours

2. Preheat the oven to 150C/300F/Gas Mark 3

3. Place the mixture into a pudding basin and cover with greaseproof paper; wrap a tea towel over the bowl and tie with string

4. Place the basin in a deep ovenproof tray and fill the tray with boiling water, sufficient that the water comes halfway up the sides of the basin

5. Cook in the oven for 6-7 hours whilst keeping the water topped up

6. When ready, remove and allow to cool, still wrapped, for 24 hours

7. You should now soak it in brandy and more rum and leave until next year - however, to serve, simply steam in a steamer for 2-3 hours and turn out on to a plate

8. Cover with warm brandy, ignite, and finally sing two choruses of O Come All Ye Faithful!