Roast Grouse with Spicy Vegetables and a Yoghurt Garnish

Start off by making the yoghurt dressing. Chop the coriander and mint to deliver two tablespoonfuls of each and put into a bowl. Add 200 ml of greek yoghurt to the bowl and season with salt, pepper and lemon juice. Put the bowl in the fridge to allow the flavours to be absorbed.

Prepare the spiced vegetables ready to go in the oven  Recipe  . Coat the grouse with a little olive oil and season all over with salt and pepper, put in an ovenproof dish along with two wineglasses of water and cover with foil. Fire up the wood burning oven to around 450°F/220°C.

Put the vegetables into the oven followed by the grouse. After 15 minutes, remove the foil from the grouse, turn on to one breast and cook for 7 minutes. Turn on to the other breast, cook for a further 7 minutes, and then return them to upright and cook for 5 minutes  Picture  . Use a carving fork to test whether they ae cooked to your taste cooking some more if need be. Take out the oven and allow to rest for five minutes.

Use a heavy sharp knife to cut each grouse into breast/wing/leg portions and discard the carcasses. Spoon some of the spiced vegetables on to serving plates, along with a spoonful of the yoghurt dressing, put the grouse on top and serve  Zoom  .