Summer grouse ratatouille

If you’ve got a garden full of courgettes and tomatoes, there’s no better way to celebrate the Glorious Twelfth and the start of the grouse season than with a colourful ratatouille. Summer in a bowl, this recipe uses grouse breasts, and can be prepped and cooked in around 20 minutes.

Season the grouse and fry in a hot pan for 2 minutes on each side.
Remove from the pan and allow to rest for a further 2 minutes.
Saute the aubergine, courgettes and peppers and then add the tomatoes and tomato sauce.
Add the peas, fresh basil and season well.
Spoon the sauce into the bowl and place the grouse on the top and garnish with a few pea shoots and serve.

Thank you to Game-to-eat for sharing this recipe with us.