Whole roast grouse with grilled peach salad
The glorious twelfth is fast approaching, it's time to try new ways to enjoy grouse. Try Philippa Davis' whole roast grouse with grilled peach salad
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Cooking tools:
- Mixing bowl
- Whisk
- Oven
- Grill
- Grill pan
- Plastic wrap
- Chef's knife
- Cutting board
- Pan
- Tongs
- Aluminum foil
- Serving platter
- Spoon
- Measuring spoon
- Roasting pan
Ingredients
- 1 small garlic clove, crushed
- 1 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 400g cooked borlotti beans
- 1 red pepper
- 3 ripe peaches
- 1 tbsp chopped parsley
- 4 whole grouse
- 1 tbsp olive oil
- Splash of vermouth
- 1 tbsp butter
- 50g watercress
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