Name: Grouse and tattie scones
Yield: Serves 4
Ingredients: 80 g plain flour; 100 g butter; 8 grouse breasts, skin on if possible; 400 g Maris Piper potatoes; 50 g ceps, thinly sliced; 1 tsp salt; 1 tsp baking powder; 50 g butter; 1 egg; sunflower oil; 1 tsp oil; fine salt; 400 g wild mushrooms, cut into big pieces about 3 × 10cm; 20 g parsley, finely chopped; 3 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

The Glorious Twelfth marks the start of the shooting season, and grouse is the first game that you’re allowed to shoot. It’s always a race to get the birds back to the restaurant from the shoot, plucked, gutted and prepped in time for dinner service. I have memories of services when we’ve had orders of grouse on but they’re still not in the building – stressful but fun! It’s my favourite of all the game, and this is a very non-traditional way of serving it.

Use whatever mushrooms yo

Ingredients

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Ingredients

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