Tender grouse breast, smoked figs & artichoke

Serves 4 Ingredients

2 grouse crowns 100g black pudding 1 smoked chicken breast, thinly sliced 100g chopped figs 5 large Jerusalem artichokes 2 blocks of unsalted butter Salt and pepper ½ swede (peeled) 1 pack of saffron 4 new potatoes 1 small pack mangetout 200ml stock 110g of caster sugar

Method Meat:

Trim the grouse breast then dry bake at 90˚C for 20 minutes. When ready to serve, finish in a frying pan on a moderate heat with the black pudding and smoked chicken.

Fig Puree:

Add the figs and caster sugar to a pan with 100ml water and simmer gently. Once the figs are soft, blend the whole mix on high power. Pass through a sieve, allow to cool.

Sauce:

Peel and slice 5 large Jerusalem artichokes and sauté in 2 blocks of unsalted butter. Add any trimmings from the vegetables and cook until soft. Blend on high until smooth then pass through a sieve and add seasoning. Warm until ready to serve.

Garnish:

Peel and dice the swede and cook for 5 minutes in boiling water seasoned with salt and saffron. Slice four new potatoes in half then blanch in salted water for 4 minutes. Blanch mangetout for 10 seconds then slice diagonally in half. Recipe by Paul Kitching 21212 www.2121 2restaura nt.co.uk