Roasted grouse with red cabbage purée, celeriac, kale and blackberry sauce

Rich, tasty grouse is served with blackberry sauce and the earthy flavours of beetroot, celeriac and kale.

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For the red cabbage purée

For the roasted grouse and blackberry sauce

For the celeriac and baby beetroots

For the kale

  • 50g/1¾oz unsalted butter
  • 1 head kale, leaves removed and roughly chopped