Pot-Roast Grouse

• 2 young grouse
• 1 Cox’s Orange Pippin, peeled, cored and diced
• 2 sticks of celery, d

Heat a knob of butter in a flameproof casserole and sauté the apple and celery until lightly coloured. Remove them with a slotted spoon to a plate. Mix another knob of butter with some herbs, salt and pepper. Place half in each of the birds’ cavities. Add the oil to the casserole and sauté the birds until they are nicely browned on all sides. Return the apple and celery to the casserole, and po