Pot-cooked crowns of Grouse.

Grouse do not have to be young to be delicious. Savour the old birds that are larger with more flavour. You just need to know how to cook them.

Do not be put off by a pig's head, here is how to turn it into delicious pate, if not a silk purse.

Our best ingredients are not necessarily to be found on the land so a light broth of fish stock and white wine with scallops and prawns is a perfect starter.