Preheat the oven to 200C/400F/Gas 6.
For the grouse, place the orange zest, olives and thyme into a bowl and mix well.
Stuff the mixture inside the grouse cavity and season the bird all over with salt and freshly ground black pepper.
Heat the oil in an ovenproof frying pan and fry the grouse over a high heat, breast-side down, for 1-2 minutes. Turn the grouse in the pan and continue frying until lightly golden on all sides.
Transfer to the oven and roast for 15 minutes. Remove from the oven and leave to rest for five minutes in a warm place.
Meanwhile, for the white chocolate mousse, place the white chocolate into a heatproof bowl set over a pan of gently simmering water and heat until melted and smooth. Allow to cool slightly.
In a bowl, whip the double cream until soft peaks form when the whisk is removed. Pour the melted chocolate into the whipped cream and fold together.
Place in the fridge for about 30 minutes until set.
For the black olive toffee, place the sugar into a saucepan along with a sugar thermometer. Place over a medium heat and cook until the temperature reaches 160C/310F.
Remove from the heat and add the olives. Swirl to combine, then pour into a food processor. Blend for 3-5 minutes, or until thickened to the texture of thick honey. Remove the toffee to a bowl.
To serve, carve the legs and breasts from the grouse and place on to the centre of each of four serving plates. Pile the chips up alongside and place a spoonful of olive toffee next to the grouse. Top with a spoonful of the white chocolate mousse.
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James Martin takes a look back at some his favourite recipes from Saturday Kitchen.