Roast grouse with game chips, watercress and bread sauce

Begin by preparing the bread sauce. Press the clove into one of the onion pieces to stud and set to one side. Place a pan over a medium heat and gently melt the butter, then finely chop the other piece of onion and add it to the pan. Sweat the onion gently in the butter until soft

Add the milk to the pan along with the piece of clove-studded onion. Bring the contents of the pan to the boil, then reduce the heat to a simmer and leave to cook for 15 minutes. Stir through the cubes of bread, reduce the heat to low and continue to cook for 20 minutes

Discard the piece of clove-studded onion and add the cream to the pan, stirring well until thoroughly combined. Bring the sauce back up to the boil and season to taste with salt, pepper and a small pinch of nutmeg. Remove the pan from the heat and set aside until required, covering the pan in cling film to keep the sauce warm

Preheat the oven to 230°C/gas mark 8

For the grouse, place an ovenproof frying pan over a high heat and add the oil. Once the oil is very hot add the grouse to the pan and seal until coloured evenly on all sides. Add the butter to the pan, distributing evenly, then arrange the grouse to each be resting on their right leg

Remove the pan from the heat and carefully transfer it to the oven, taking care to keep the grouse resting leg side down. Roast the birds for 4 minutes before thoroughly basting, then flip the grouse to rest on their other leg. Return to the oven to roast for another 4 minutes

Baste the birds again, then rest the grouse on their backs and return to the oven for 5 minutes. Once cooked, remove the grouse from the oven and leave to rest for 10 minutes

Preheat a deep fat fryer to 170°C

While the grouse are resting, prepare the game chips. Peel the potato and slice into a 3 cm cylinder shape, then use a mandolin to cut the cylindrical potato into very thin slices. Wash the slices thoroughly and dry carefully on kitchen paper

Deep-fry the potato slices until golden and crisp, then use a slotted spoon to remove the chips and leave them on kitchen paper to drain. Season generously with salt and pepper and set the chips aside until ready to serve

To serve, use a sharp knife to carve the legs and breast from the grouse and arrange them neatly on each plate. Add a generous spoonful of warm bread sauce followed by a bunch of watercress. Drizzle over juices from the pan - or jus, if you prefer - and serve immediately alongside the game chips and remaining bread sauce in separate serving bowls