Spatchcock Partridge

It was my new challenge for the day. I had never spatchcocked (is that a word?) before. But I got some local partridges in and fancied doing something new with them. The only thing I did which shouldn't be done is take the wings off too as they are so small.
Also I saw a competition for best game dish. I fancy entering as I could win 250 quid! So I think I will do Char-grilled spatchcock partridge with savoy cabbage roll, celeriac puree, jerusalem artichoke and pommes parmentier. Served with a sweet and sour (less sour than sweet) jus made from the bones.

Any suggestions welcome!