Roast Yorkshire grouse with creamed root vegetables, stuffed cabbage and elderberries


Speciality Ingredients

  • 40g of cranberry vinegar



  • double cream
  • 1 tbsp of butter, mixed with a little grated garlic, melted

Oils & Vinegars

  • grapeseed oil, for frying
  • 25ml of Cabernet Sauvignon vinegar
  • vegetable oil, for confiting the grouse legs
  • 500ml of cider vinegar

Cooking Sauces

  • 500ml of brown chicken stock, ideally True Foods