Serves two as a light lunch

1Bring the grouse breasts up to room temperature and season with thyme, salt and pepper. Then, clean the chanterelle mushrooms and set to one side.

2Use a peeler to cut ribbons of courgette, and then thinly slice the remains. If you have any courgette flowers, rinse them and roughly chop them (petals only), leaving aside a few larger pieces of the flower for scattering on the top of the finished dish. Finely chop the herbs too — but leave a little character to them.

3Cut the top and bottom off the grapefruit, then cut down and around the sides to reveal the flesh and pith within. Slice between each line of pith to release small pithless segments of grapefruit. Reserve some of the grapefruit juice and

roughly chop the segments.

4Heat a good frying pan over a moderate heat. Cook the grouse breasts in the usual way — in a hot pan with a little light olive oil — for about 1 minute each side for the youngsters and maybe double that for the older ones. Set them aside to rest and add a little more light olive oil to the pan. Cook the chanterelles for a few minutes, then turn off the heat and add the garlic.

5While the pan is still warm, add the courgettes and once they have warmed through a little, add the capers. Then, in a small bowl, make the dressing; mix the herbs with some of the grapefruit juice, a tablespoon or so of good olive oil and some of the courgette flower.

6Add half the dressing to the pan and then scatter over the chopped grapefruit, slice the grouse breasts lengthways and toss them in too — including any of the resting juices from the meat. Scatter this on to a serving plate and drizzle over more dressing. Garnish with any leftover courgette flower, a few herb leaves and a sprinkling of sea salt.