Game Season: Grouse

No need to be afraid of grouse, or getting it wrong - Peter Weeden of London's Newman Street Tavern will show you how to cook it to perfection. Simply browned off in a pan and, still beautifully pink inside, serve on toast with mushrooms, a little parsley and a red wine sauce. Perfect for a pre-Christmas brunch. 


In the first of a new series suggesting ideal ways to prepare delicious game, this festive little bird is roasted to perfection


Head chef Stevie Parle has set up shop in East London with his new Italian-style eatery