Tom’s roast grouse

Serves 4

For the bread sauce

• 4 oven-ready grouse
• 1 unscented oil
• 50g butter
• 4 sprigs thyme
• 6 juniper berries
• 1 tsp picked thyme leaves

For the yorkshire puddings

• 0.5 onion
• 50g butter
• 3 cloves
• 2 bay leaves
• 50g cream
• 100g milk
• 0.5 tsp coriander seeds
• 20g dried white
• 0 Fresh grated nutmeg
• 1 punnet blackberries
• 1 bunch watercress

• 2 eggs
• 210g milk
• 112g plain flour
• 0 Vegetable oil

Step 1
First make the yorkshire pudding batter: mix the eggs and milk together and then slowly whisk in to the flour.

Step 2
Don’t over-whisk.

Step 3
Rest the mix at room temperature for at least 4 hours.

Step 4
Add some vegetable oil to yorkshire pudding moulds.

Step 5
Heat in a preheated oven at 200C/400F/gas mark 6.

Step 6
Add the batter and cook till risen.

Step 7
Remove and set aside.

Step 8
Next make the bread sauce.

Step 9
Bring the the onion, butter, cloves, bay, cream and milk to a boil in a small saucepan, then take off the heat.

Step 10
Cover with clingfilm and leave to infuse for one hour or until cool.

Step 11
Pass the spiced milk through a fine sieve into another saucepan, then bring back up to the boil.

Step 12
Add the blended white breadcrumbs and whisk into the milk, constantly stirring for about 5-8 minutes or until the sauce has reached a nice pouring and dipping thickness.

Step 13
Season with salt, white pepper and a little grated nutmeg, then keep to one side in a warm place until ready to serve.

Step 14
In a large ovenproof frying pan, heat a little oil, then add 20g butter until foaming.

Step 15
Now add the thyme and crushed juniper.

Step 16
Season the grouse, and put in the oven at 200C/400F/gas mark 6 for 8 minutes, basting halfway through.

Step 17
Remove from the oven, and place the birds breast-side up on a rack.

Step 18
Glaze with the juices and cooking butter to glaze the birds.

Step 19
Rest for 8-10 minutes.

Step 20
Blowtorch to give colour, or flash it under a very hot grill.

Step 21
While the lovely birds are resting, warm through the bread sauce and the yorkshire puddings.

Step 22
When ready, remove the legs and breasts from the grouse, season with a little flaky salt and picked thyme leaves, and finally serve with the yorkshire puddings, bread sauce and fresh blackberries and garnish with the cress.