This is a perfect way of cooking the slightly older birds you buy later in the season. Some people actually prefer grouse cooked this way, whatever the age.
Place a piece of apple and a knob of butter inside each bird. Season inside and out with salt and pepper and wrap well in streaky bacon. Stand in lcm/½in of water in a roasting tin and cover with a lid of foil. Roast in a preheated oven at 150°C/300°F/Gas 2 for 45 minutes.
Remove the foil lid and pour the liquid from the tin. Unwrap the bacon. Zap up the oven temperature to hot, 230°C/450°F/Gas 8, and roast for 10 minutes more to brown the birds.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.