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Method

  1. Pre heat the oven to 180°C fan assisted (gas mark 4) or 200°C without a fan
  2. Rub the grouse with 2 tsp. oil then season with sea salt & cracked pepper, roast for 15 minutes then leave to rest for 10 minutes covered with foil
  3. Blend together the remaining oil, mustard & vinegar together with 8 blackberries then season with salt & black pepper to make the vinaigrette
  4. To assemble toss the onion & cabbage together with the vinaigrette & remaining blackberries then divide between the serving plates
  5. Carve the grouse into legs breasts, share equally between the plates then finish with the watercress & a sprinkling of chopped almonds

This works perfectly as a starter (for 4), late summer lunch or light supper (for 2)