Ingredients

• 2 grouse
• prepared and wrapped in bacon
• 1 tbsp vegetable oil
• 50g/2oz celeriac
• chopped into 1cm/½in dice
• 50g/2oz carrots
• chopped into 1cm/½in dice
• 50g/2oz celery
• chopped into 1cm/½in dice
• 10 baby onions
• 2 sprigs fresh thyme
• 1 tbsp brandy
• 250ml/9fl oz chicken stock
• sea salt and freshly ground black pepper
• 2 beetroot
• peeled and quartered
• sea salt and freshly ground black pepper
• 4 Jerusalem artichokes
• ½ lemon
• juice only
• 1kg/2lb 2oz pumpkin
• peeled
• seeds removed
• olive oil
• for frying
• 50g/2oz hazelnuts
• roughly chopped
• 2 shallots
• finely chopped
• 1 tbsp chopped chives
• 50ml/2fl oz hazelnut oil
• 1 tsp sherry vinegar
• or to taste
• handful watercress sprigs

Directions

• Take the grouse out of the fridge so that they can come to room temperature before you start cooking.
• Preheat the oven to 200C/400F/Gas 6.
• Heat the vegetable oil in a large heavy-bottomed roasting tin. Season the grouse well
• inside and out
• then sear them in the tin until golden brown all over.
• Add the diced vegetables
• baby onions and thyme sprigs to the tin.
• Place the grouse on one breast and roast in the hot oven for 3-4 minutes.
• Flip the birds onto the other breast and roast for another three minutes.
• Pour brandy into the cavity of both birds and place them on their back to finish roasting – another five minutes.
• Remove the tin from the oven and leave the grouse to rest for 10 minutes
• out of the tin
• breast upwards so the juices are evenly distributed. Remove the vegetables with a slotted spoon for later use
• and set aside all the pan juices.
• Put the roasting tin back on the heat on top of the stove and begin to reduce the cooking juices.
• Add the chicken stock
• bring to the boil and let the sauce reduce and thicken.
• Take off the heat and pass through a fine sieve - keep warm until ready to serve.
• For the roasted vegetables
• heat the oven to 180C/350F/Gas 4.
• Place the beetroot quarters into a saucepan and pour in enough water to cover. Add salt and bring to the boil.
• Simmer for 30 minutes or until the beetroot is nearly cooked. Drain and set aside.
• Meanwhile
• peel the Jerusalem artichokes
• cut them in half and immerse in a bowl of cold water with the lemon juice added to stop them discolouring.
• Cut the pumpkin into thick moon-shaped slices.
• Heat a large non-stick ovenproof frying pan (or a cast-iron roasting pan) over a medium-high heat and add a drizzle of olive oil.
• Place the pumpkin and Jerusalem artichokes into the pan
• season with salt and cook for 3-4 minutes
• until they start to colour.
• Transfer the whole pan to the oven and roast for 15 minutes.
• Cut the par-cooked beetroot into wedges
• add to the pan and cook in the oven for a further five minutes.
• Meanwhile
• make the dressing. Combine the chopped hazelnuts
• shallots
• chives and hazelnut oil in a bowl. Add a splash of sherry vinegar and season with salt and pepper to taste.
• To serve
• once the grouse have rested
• carve the legs and breast meat onto a plate and spoon over the pan juices.
• Serve the roasted vegetables alongside with the dressing and watercress on top.