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.