Heat the oil in a large deep frying pan. Quickly brown the partridges all over, then remove.
Add the garlic and fry until softened. Pour in the wine, bubble over a high heat, then add tomato purée, honey, stock, button onions, swede, cinnamon and seasoning, plus 300ml Macphie Demi-Glace sauce.
Return the partridges to the pan, then cover and simmer over a low heat for 20 minutes.
Stir in the rest of the ingredients (plus water if needed). Cover and simmer for 20 minutes until tender.