Roasted Yorkshire Grouse
pear tart tatin, celeriac purée, Borrowdale blackberries and wild mushrooms
serves 4

4 whole grouse
1 savoy cabbage
girolle mushrooms
fresh blackberries

tatin
4 whole pears
90g castor sugar
50g butter
1 sheet puff pastry

celeriac purée
1 celeriac
250ml milk
250ml double cream
50g butter
50ml double cream to finish

Borrowdale Gates

Cumbria

www.borrowdale-gates.com

head chef
Chris Standhaven

For the pear tatin, place the sugar in a thick bottomed pan and slice the butter on top. Cook on the stove until it starts to caramelise, then stir until caramel in colour. Place a little in each of four individual tart tins and leave to set hard.

Meanwhile peel and poach the pears in water, sugar and lemon juice. When cooked (don’t let them get too soft) remove from the liquid and dry. Cut to size and place on top of the hard set caramel. Cut out puff pastry discs, cover the pear in the tins, and cook for 15-20 minutes at 180°C.

Peel and dice the celeriac. Bring to the boil with the rest of the purée ingredients apart from the cream to finish and cook until soft. Drain off any excess juices and transfer to the blender with the final quantity of double cream. Blend until smooth, seasoning to taste.

Thinly slice the cabbage and cook in boiling water for 1 minute, then refresh in iced water. To reheat, cook with a little butter.

Roast the grouse whole for 12-15 minutes at 180°C. Leave to rest for 5 minutes.

When the grouse has rested take off the legs and the two breasts. Turn out the tarts so that the pear is facing upwards. Spoon a little celeriac purée onto the plate with savoy cabbage on top. Finally place the grouse on top of the savoy cabbage with the pear tart alongside.

Arrange lightly cooked wild mushrooms and blackberries around the plate. To finish off we use a light port reduction made from the carcase of the grouse and a few game chips.