To Roast a Young Grouse

• 1 grouse per person
• pinch thyme per bird
• butter
• 1 crouton

Remove the liver from the bird. Place the liver on the crouton with a knob of butter.

Season the grouse with salt, pepper and a pinch of thyme and seal rapidly in hot butter in a frying pan on top of the stove.

Place the bird on the crouton and pop into a hot oven for 20 minutes, basting with lots of butter.

Whack the grouse onto a hot plate and strain all the butter fro