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.
With an enticing Moorish twist this is a great way to enjoy grouse in the summer and can be cooked on the barbecue or under the grill.
If you’re looking for a change from traditional roast grouse this herby spelt risotto makes a great accompaniment to grouse.
This simple recipe will show off the grouse meat at it’s best. Be careful not to over cook the meat so it doesn’t dry out and make sure you rest it well before serving.