Yorkshire Grouse with Sweetcorn and Greengages Recipe

Ingredients

• 2 grouse
• vegetable oil, for frying
• unsalted butter, for basting
• 4 ears of corn
• 250ml of neutral oil, such as vegetable
• 2 large shallots, or 3 small, very finely sliced
• 1 tbsp of dried oregano
• 1 handful of parsley, very finely sliced
• 30ml of cider vinegar
• sea salt, to taste
• duck fat, as needed
• buttermilk, as needed
• 250g of plain flour
• 1 tbsp of smoked paprika
• 1 tbsp of chilli powder
• 1 tbsp of garlic powder
• 1/2 tsp celery salt
• freshly ground black pepper
• sea salt
• vegetable oil, for deep-frying
• 2 red onions, quartered
• 1/2 garlic bulb
• 100g of portobello mushroom, diced
• 1 star anise
• 2 bay leaves
• 3 sprigs of fresh thyme
• 2l white chicken stock
• 1 dash of vegetable oil
• 6 ears of corn
• 100g of unsalted butter
• 200ml of double cream
• 400ml of whole milk
• 200g of black pudding
• 2 greengage plums
• chickweed