Food

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

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

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