Roast in the oven until the grouse is browned, about 25 minutes. Remove to a plate and let rest, covered loosely in tinfoil, while you make the sauce.__ 2.

Lay the two grouse upon the butter, season them and then rub the soft butter all over their breasts and legs. Slide them onto the top shelf of the oven and roast for 7 minutes. Remove, baste ...

With that in mind, here's how Simon Hopkinson cooks his roast grouse – and don't forget the game crumble and bread sauce either. Firstly, tether the bird's legs by skewering a wooden toothpick through ...

Add a good glug of oil to a heavy-based frying pan and place over a high heat. Season the grouse and stuff with the thyme sprigs. Brown well and transfer to a roasting tin. • Wipe the pan clean ...

Chef Richard Corrigan gives us his top seasonal grouse recipe. • Remove legs and breast from the bone with the livers and heart, roast the bones and leave to one side. Seal the breast in butter ...

1. For the game chips, cut the potato into a cylinder shape about 3cm wide. Using a mandolin, cut the potato cylinder into wafer-thin slices. Rinse the potato slices in water, then drain and pat dry.

For the garnish. 60-80g podded weight of borlotti or cannellini beans, cooked 4-6 runner beans, sliced, cooked A couple of knobs of butter. For the sauce ...

The purist approach demands that grouse be served roasted whole, served pink and garnished with game chips, grouse liver pâté, bread sauce and braised red cabbage. Some chefs maintain that the ...

• Preheat the oven to 220C/425F /Gas 7. Add a good glug of oil to a heavy-based frying pan and place over a high heat. Season the grouse and stuff with the thyme sprigs. Brown well and transfer ...