Special roast grouse – Anthony Milbank

1 grouse per 2 people
135 ml double cream
1 tbspn brandy
2 rashers of streaky bacon per bird

Roast the grouse covered in bacon in a hot oven (350ºC) for 15 minutes. Remove bacon and roast for a further 10 minutes. Cut the birds in half with scissors and trim out the bony back. Set aside. Pour 135 ml double cream per grouse into the roasting dish, mix with contents and bring to the boil. Add the tbspn of brandy and heat up again. Pour contents over set aside grouse.

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