Step 1

Mix all ingredients from the beetroot water list together in a jug. Thoroughly wash the baby golden beetroots and put them into a vacuum packing bag with half of the beetroot water

Step 2

Place the sealed bag into a water bath at 85°C for 3 hours. After 3 hours, remove from the bath and open the top of the bag, being careful not to discard any of the beetroot water

Step 3

Peel and quarter the golden beetroot and return them to the bag. The bag can be refrigerated and then the contents can be warmed through in the unsealed bag when ready to serve

Step 4

Peel the red beetroot and keep the trimmings to one side. Using a Japanese Mandolin, slice the beetroot into 1mm cross sectional slices

Step 5

Place the remaining half of the beetroot water and the beetroot trimmings in a pan, bring to the boil and simmer until the liquor turns red

Step 6

Remove the trimmings. Place the slices along with enough liquor to cover into a vacuum bag, seal and place in a water bath at 90°C for 40 minutes

Step 7

Cool in the bag and reheat in the water bath when ready to plate the soused beetroot slices

Step 8

Meanwhile, prepare the grouses and roast the neck and legs of each in a pan over a medium heat in a little oil for approximately 10 minutes or until golden brown - place these to one side for use in the grouse sauce

Step 9

The remaining part of the grouse is referred to as the crown. Seal the crown in a vacuum

Step 10

packing bag with a pinch of salt, butter, thyme and garlic. Place in the water bath for one hour at 57°C

Step 11

Remove the grouse crowns from the bag, seal the crown skin until nicely roasted and crisp

Step 12

Thoroughly wash the young garden turnips and using a small knife, scrape the edges around

Step 13

the leaves to remove all soil. Once again, use a Japanese mandolin to cut each turnip vertically into

Step 14

three

Step 15

Sauté the turnip slices in grapeseed oil until golden and season with salt

Step 16

Sweat the shallots and juniper in the bottom of a big pan until golden. Deglaze the pan with red wine vinegar

Step 17

Add the port, veal glace, chicken stock, cream, lemon and blackberries and bring to the

Step 18

boil. Continue to boil the mixture until the liquid is reduced by half

Step 19

Add the roasted grouse bones used earlier in the recipe and infuse for 20 minutes. Strain and add salt to taste

Step 20

Wash and roughly chop the spring onions, place in a pan with the whole milk and bring to the boil

Step 21

Simmer for 5 minutes and cool in a bowl over ice. Blitz and pass the mixture, add the lecithin and salt to taste

Step 22

Refrigerate and when ready to serve froth with a hand processor so a foam appears on top of the

Step 23

milk

Step 24

Peel the girolles and blanch in an emulsion of garlic, thyme, butter and water. Use the bottom of a heavy saucepan to crack the cobnut shell. Peel off the nut membrane and cut the nut in two

Step 25

Warm the grouse sauce and coat each bramble in the sauce before assembling on the plate with the grouse crowns. Finish the dish with wood sorrel and the foam from the top of the spring onion milk