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Grouse breasts with salsify, endive and wet walnuts

Matt Tebbutt from Market Kitchen
Matt Tebbutt creates restaurant-style food at home, demonstrating a simple and quick game dish that's perfect for entertaining

Grouse breasts with salsify, endive and wet walnuts

Method

1. Using a sharp knife, remove the breasts from the grouse and trim. Season with salt and pepper. Heat a little olive oil in a frying pan along with one clove of the garlic and half the thyme. Fry the breasts in the flavoured oil, flesh-side down, for a few minutes. Turn and fry for a further 2 minutes on the other side until just cooked through. Be careful not to overcook it as the meat can dry out quickly.

2. Peel the salisify, cut into 10cm lengths and put straight into a bowl of water with a squeeze of lemon juice to stop it discolouring. Blanch in boiling water until just tender.

3. Heat a little olive oil in a frying pan and cook the salsify until lightly coloured. Stir in the endive leaves, remaining thyme and garlic, lemon juice and brown sugar. Season with salt and pepper. Fry until caramelised on the edges. Add the roughly chopped wet walnuts just and warm through.

4. To serve, slice the grouse breasts. Put the endive mixture on a plate, arrange the grouse breast on top and pour over any juices from the pan.

Cook's note: wet walnuts are another name for unripe walnuts. They have a sweeter flavour than maturer walnuts but are only available for a limited season.

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Serves: 1

Prep: 10 min
Cook: 15 min

Ingredients
1 Grouse
Olive oil, for frying
2 cloves Garlic, unpeeled, lightly crushed
2 sprigs Thyme
1 salsify root
2 Belgium endive, leaves picked
squeeze lemon juice
pinch brown Sugar
2 tbsp chopped wet Walnuts