Roast grouse with neeps, savoy sausage and whisky honey sauce

Preparation method

1. For the grouse, preheat the oven to 180C/350F/Gas 4.

2. Separate the crown from the legs, by removing the legs and thighs from each grouse.

3. Remove the skin and meat from the grouse legs. Chop the meat and set aside for the savoy sausage. Chop the bones and set aside for the whisky honey sauce.

4. Remove the wishbone from the crowns, rinse and pat dry with kitchen paper.

5. Mix the butter, honey and thyme leaves together until smooth. Season with salt and freshly ground black pepper.

6. Smear the flavoured butter inside and outside the crowns and place onto a large roasting tray. Roast for 10-12 minutes (for medium rare) or until cooked to your liking.

7. Remove from the oven and set aside to rest in a warm place for 10 minutes.

8. For the whisky honey sauce, heat the oil in a frying pan and fry the reserved bones, shallot, carrot, garlic and celery for five minutes, or until golden-brown.

9. Deglaze the pan with the whisky and port, using a wooden spoon to scrape up any browned bits.

10. Add the chicken stock, bring to the boil, then reduce the heat and simmer for 15 minutes.

11. Strain the sauce through a colander lined with muslin, then return to a clean pan and continue to simmer until the sauce is the consistency of double cream. Add a dash of soy sauce for colour.

12. Just before serving, stir in the blackberries, raspberry vinegar and honey. Season with salt and freshly ground black pepper.

13. For the neep purée, place the swede in a pan and cover with cold water. Season with salt and add the blade mace. Bring to the boil, and cook the swede for 10 minutes, or until tender.

14. Drain and blend to a smooth purée in a food processor. Beat in the butter and season with salt and freshly ground black pepper.

15. For the savoy sausage, remove the outer leaves of the cabbage and discard. Select eight of the inner bright green leaves and remove the central stalks.

16. Blanch in boiling water for 30 seconds to soften, then remove and refresh in cold water.

17. Make a mousseline by blending the reserved grouse leg meat, cream, egg and seasoning in a food processor to a thick, smooth paste.

18. Melt the butter in a frying pan and fry the mushrooms for 2-3 minutes, or until softened. Season with salt and fold into the grouse mixture.

19. Lay a large piece of clingfilm onto the work surface and place two overlapping cabbage leaves in the middle. Spoon one-quarter of the mousseline in a line in the middle of the leaves then roll it up to make a sausage shape and seal the ends tightly with the cling film. Repeat with the remaining cabbage and mousseline to make four sausages.

20. Heat a saucepan of water to 85C/185F and poach the savoy sausages for 12-15 minutes, or until firm and cooked through. Remove from the pan with a slotted spoon and set aside to cool slightly before removing the cling film.

21. For the bacon breadcrumbs, heat the oil in a frying pan and fry the chopped bacon for 4-5 minutes, or until crisp.

22. Stir in the breadcrumbs and fry for a further 2-3 minutes.

23. To serve, carefully sprinkle a line of bacon breadcrumbs across each plate and spoon a quenelle of neep purée in the middle.

24. Trim the ends off the ballotines and cut in half diagonally. Lay one half flat and place the other half standing up on each plate. Carve the breasts off the grouse. Place two breasts per person onto each plate with a handful of watercress on top.

25. Sprinkle over extra bacon breadcrumbs, then spoon over the sauce and scatter with the nasturtium leaves and flowers.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4