Suggested accompaniments to roast grouse

Berry Sauce
Mix 75g of dried blueberries and 35g of dried cranberries. Put into a saucepan with a dessertspoon of brown sugar and two glasses of red wine. Bring to the boil and simmer until it is reduced by half. Stir in half a sachet of gelatine and leave to cool.

Souffle Baked Potatoes
Cook in the morning whole jacket potatoes, scoop out and set the skins aside. Mash the potato in the usual way, but adding some sour cream, grated cheddar cheese, salt and pepper to taste and some chopped chives or spring onions. Fold the mixture back into the skins. To reheat for dinner, pop them into a hot oven for 20 minutes. You will find the potato very light and different. (You could use a ramekin, if you want to be posh!). Fine thin green beans go well with this.

Roasted Butternut Squash
Cut off the skin, remove the seeds and cut into 1.5 - 2 inch chunks. Roll in hot oil, season lightly with coarsely ground black pepper and bake in a hot oven for 30 minutes.

Roasted Beetroot Segments
Cook the beetroot in water for half an hour and when cool remove the skins. Cut into large, orange-style segments. Roll in oil, lightly season and bake for 30 minutes in a hot oven.

Bread Sauce – always a winner!

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