Angela Hartnett's grouse with beetroot salad recipe

We are still early on in the grouse season, which means younger birds with a milder flavour, good if you don't like the meat too gamey but enjoy a lovely rich taste. With all ages of bird, it is worth adding some bacon for extra moisture when cooking. Serves 2 1 small head of celeriac Squeeze of lemon juice Salt and pepper 75g butter 2 whole grouse Handful of juniper berries, crushed 20ml groundnut oil 2 sprigs of thyme 2 cloves of garlic crushed Four slices streaky bacon 300g cooked beetroot, diced 100ml olive oil 20ml red wine vinegar Peel and dice the celeriac, add to a pan of water with the lemon juice. Bring to the boil, simmer for 15 minutes, then drain and leave to one side. Season the grouse with salt and pepper and place a few crushed juniper berries inside each carcass. Put two tablespoons of groundnut oil in an ovenproof pan and warm it on the stove top with the thyme and garlic on a medium heat. Add the grouse and colour for four minutes, turning to colour evenly on all sides. Wrap two bacon strips around each bird, add the butter to the pan, allow to bubble, then roast the birds in a preheated oven for 8-10 minutes at 200C/gas mark 7 until cooked to your liking. Remove from the oven and allow to rest for about four minutes. Emulsify the oil and vinegar, mix with the diced celeriac and beetroot and serve on the side with the grouse. • Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett