Cover the partridge with the seasoned flour
Melt the butter in a pan and brown the partridge lightly on all sides
Add the onion, garlic mushrooms, tomato, ham, thyme, pepper, salt and sugar to the pan
Combine the port with the stock and pour over, bring to the boil, cover and simmer for 2 hours add more stock if needed, the partridge should be tender.
Remover the partridges, and vegetables and set aside keeping warm, discard the cloves and peppercorns and skim off the liquid.
Blend the corn flour with a little water and add to the gravy, bring to the boil until the gravy thickens
Serve your partridges in a dish with the vegetables and gravy pored over the top.