Roasted Grouse with Black Figs and Boozy Elderberries

Ingredients

For the roast grouse

• 2 tbsp olive oil
• 1 whole grouse
• 1 bunch fresh thyme
• 1 bay leaf
• 1 garlic clove
• 30g/1oz butter
• ½ celeriac, peeled, diced and blanched
• handful chopped kale

For the black figs

• 3 black figs, cut into quarters
• 2 tbsp walnuts, roughly chopped
• 1 tbsp honey
• 20g/¾ oz butter, softened

For the boozy elderberries

• 2 tbsp fresh elderberries
• 1 tbsp port

Method

1. Preheat the oven to 200°C (180°C fan)/Gas 6. Heat 1 tbsp of the oil in a large ovenproof frying pan until hot. Add the grouse and brown on all sides. Tuck the thyme, bay leaf and garlic around the bird, then transfer the pan to the oven and roast for about 15 minutes, or until the juices run clear. Remove from the oven and leave the grouse to rest in the pan.

2. While the grouse rests, prepare the figs. In a bowl combine the quartered figs, chopped walnuts, honey and softened butter. Spoon the mixture into a small roasting tin and roast for 8–10 minutes until glazed and warmed through.

3. For the elderberries, place them in a small saucepan with the port and gently cook until the berries have just softened and released their juices. Keep warm.

4. Heat the remaining oil and the 30g butter in a frying pan. Add the blanched celeriac and the chopped kale and sauté until the celeriac takes on a golden colour and the kale has just wilted.

5. Arrange the sautéed celeriac and kale on a warmed serving platter. Carve the breasts from the rested grouse and place them on top. Spoon the roasted figs and the warm elderberries over the bird and serve immediately.