Braised Faggots of Farndale Grouse with a Bubble and Squeak Rösti and Garden-Grown Redcurrant ‘Gravy’

A PERFECT WAY TO USE OLD GROUSE WHICH COULD OTHERWISE HAVE A TENDENCY TO BE A LITTLE TOUGH. WE USE THE LIVERS AND HEART AS WELL TO GIVE A GOOD ‘OFFALLY’ DEPTH. SIT TWO OR THREE FAGGOTS ON A CRISP BUBBLE AND SQUEAK RÖSTI, AND SPOON OVER THE TART REDCURRANT GRAVY – THE REDCURRANTS’ ACIDITY HELPS TO ‘CUT THROUGH’ THE RICHNESS OF THE REST OF THE DISH.