starter

1 aubergine

1 crushed garlic clove

1 tsp chopped thyme

2 tsp honey

2 small cooked and peeled beetroots,

cut in quarters

2 plums, cut in half and stone removed 1 tsp ground cinnamon

1 tsp balsamic

5 tbsp extra virgin olive oil

4 tbsp dry white wine

50g blue cheese

3 tbsp roughly chopped walnuts

Juice from half a lemon

2 tbsp good extra virgin olive oil 4 seasoned grouse breasts

1 tbsp olive oil

2 tbsp each of roughly chopped basil,

mint and parsley

A handful of salad leaves