Roasted Grouse on Sourdough

This unusual but utterly delicious way of preparing grouse was created by Tim Kensett for the Fife Arms. He recommends using two whole grouse – fresh, young birds hung for 3–4 days – for 4 people. ‘We want a mature, gamey flavour, but a yielding tenderness that gives the best eating experience,’ Tim explains. ‘As with all game, birds especially, we must be wary of the lack of fat within the meat so a delicate approach and sympathetic