Grouse and Plum Salad with Blue Cheese and Walnuts

Now the season is underway, it's time to get grouse on the table. Philippa Davis' warm grouse, plum, blue cheese and Walnut Salad makes a simple but impressive starter. Salad is certainly manly enough for the shoot day lunch, but if you can't be convinced it also makes a great supper party starter. Philippa Davis' warm grouse, plum, blue cheese and walnut salad is simple but impressive. And it would make a delicious first grouse supper of the season.

1 aubergine
1 clove garlic, crushed
1 tsp. fresh thyme, chopped
2 tsp. pure honey
2 small beetroots, cooked, peeled and cut in quarters
2 plums, cut in half and stone removed
1 tsp. ground cinnamon
1 tsp. balsamic
5 Tbsp. extra-virgin olive oil
4 Tbsp. dry white wine
blue cheese (50 g)
3 Tbsp. walnuts, roughly chopped
½ lemon, freshly squeezed
2 Tbsp. extra-virgin olive oil
4 seasoned grouse breasts
1 Tbsp. extra-virgin olive oil
2 Tbsp. fresh basil, roughly chopped
2 Tbsp. fresh mint, roughly chopped
2 Tbsp. fresh parsley, roughly chopped
handful salad leaves

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Slice the aubergine lengthways, deeply score the flesh and lay in a baking tray. Mix the garlic, thyme and honey together and smear over the aubergines. Then add the beetroots to the same tray. Toss the plums with the cinnamon and balsamic and add to the tray. Drizzle the olive oil over everything (but mostly the aubergines) and season.

Pour the wine into the bottom of the tray, cover tightly with foil and bake for 20 minutes. Remove the foil and roast for a further 20-30 minutes (the aubergines should be soft).

Crumble the blue cheese and walnuts over the aubergines and bake for a further 5 minutes.

Squeeze the lemon juice into the tray juices and add the 2 Tbsp. of good olive oil (this is now the dressing). Fry the grouse breasts in a pan in the 1 Tbsp. olive oil for a couple of minutes each side. Rest then slice.

To serve, arrange the cooked vegetables, plums, herbs and leaves onto a plate then pour over the dressing from the tray and top with the sliced grouse.

Makes 2 servings.