Grouse with chicory tarte tatin

Method

1. For the tarte, blanch the chicory in a pan of boiling salted water for 3-4 minutes. Drain and refresh under cold running water and pat dry. Cut in half lengthways and trim the root. Leave on one side.

2. Cover one side of an 15cm flan ring with foil and set aside. Preheat the oven to 200C/gas 6.

3. Melt the butter and sugar over a low heat and cook until golden brown. Pour the hot caramel carefully into the prepared mould, and lay the chicory on top. Leave on one side to cool.

4. Roll out the pastry on a floured surface to make a circle, 2mm thick and 16cm in diameter.

5. Lay the puff pastry over the chicory and trim the edges so they just overlap the metal ring; prick with a fork. Bake in the oven for about 8-10 minutes, until the pastry is golden brown; keep warm.

6. While the pastry is baking, heat a heavy frying pan over a moderate heat and add the oil. Season the grouse and seal on all sides in the hot oil. Add 1 tsp of butter to the pan and continue cooking for 4 minutes, turning occasionally. Remove the grouse from the pan and leave on one side to rest for 10 minutes, before removing the breasts from the bone. You'll need the bones to make the sauce. Reserve any juices in the pan.

7. For the sauce, brown the sliced shallots and grouse bones along with the legs, in the same pan as you have cooked the grouse - this should take around 10-15 minutes over a low heat. Add the thyme, bay leaf and juniper berries, and pour in the Madeira wine. Simmer the sauce until it has reduced by two-thirds and thickened.

8. Pour in the stock and continue simmering until syrupy in consistency. Strain the sauce through a fine sieve, stir in the butter and add the redcurrants; keep warm.

9. For the beetroot, heat a knob of butter in a preheated saucepan and add the beetroot leaves. Cook for 1-2 minutes and season. Arrange the leaves on a warmed serving platter.

10. Turn the tart out over the leaves, and cover with the grouse breasts. Pour the warm sauce around and serve.

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Ingredients

For the tarte

2 medium white Chicory
60g Butter
40g Sugar
200g Puff pastry

For the grouse

2 tbsp vegetable oil
1 young grouse, legs removed and reserved
1 tsp Butter

For the sauce

1 shallot, sliced
1 sprig Thyme
1 bay leaf
3 Juniper berries
100ml Madeira
250ml beef or veal stock
1 tsp Butter
10 Redcurrants

For the beetroot

1 tsp Butter
handful beetroot leaves
salt and pepper

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