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Martin Wishart's roast grouse recipe makes the most of seasonal autumnal ingredients, from the rich, dark meat of grouse to the smooth and woody celeriac purée. This heady combination is topped off with sauce Albert and seasoned with punchy horseradish and mustard.
Add the white wine, reduce until almost dry, then add the chicken stock, garlic and thyme and bring to the boil. Cover with a circle of greaseproof paper (cartouche) and place in the oven for 15-20 minutes
Trim the celeriac and cut into large, even pieces. Bring a pan of salted water to the boil and cook the celeriac until tender. Drain well and leave to steam in a colander to remove any excess moisture
Return the celeriac back to the pan, add the double cream and simmer until reduced by half. Transfer the cream and celeriac to a blender, add the butter and blitz until puréed and smooth. Pass through a fine strainer and set aside until required
150ml of double cream
50g of unsalted butter
8
To prepare the sauce, stud the onion with the cloves and add to a pan with the milk and bay leaf. Simmer for 5 minutes
Add the butter, cream and breadcrumbs and reduce the heat to low. Cook for 5 minutes, stirring gently, and season with salt and pepper. Stir in the mustard and creamed horseradish, remove the onion and bay leaf before serving
Add a dash of oil to a casserole pan and place over a medium heat. Season the grouse with salt, both inside the cavities and on the skin, and stuff with the garlic and thyme
Colour the grouse in the hot casserole dish all over, then transfer to a tray and place in the oven for 8-10 minutes. Once cooked, remove from the oven and set aside to rest in a warm place
13
To serve, place the grouse on a bed of the hot cabbage mix on plates and serve immediately with a side of the celeriac and sauce
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Roast grouse with braised cabbage, celeriac purée and sauce Albert
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