Place the new potatoes in a pan, cover with salted water and three-quarter
cook (10-12 minutes). Drain
and refresh under cold water
until cool. While the potatoes
are cooking, wash trim and cut
the celery, leek, and courgette
crossways in to 2cm rounds at
an angle. Leave the asparagus
and onions whole. Lightly season
the vegetables and brush with
Preheat a griddle pan. Slice
the new potatoes lengthways
into quarters and fry them with
the vegetables on the griddle
to create a criss-cross effect.
Remove and place on oven tray
to reheat later.
Preheat oven to 200C/400F/gas
mark 6. Heat the remaining olive
oil and 1oz of the butter in
a heavy based frying pan. Season
the grouse and seal on all sides
of the pan. Place in a roasting
tray and cook in the oven for
about 20 minutes. Leave to rest
for approximately 5 minutes.
To make the sauce, peel and
finely shred the shallots. Melt
the remaining butter in a saucepan,
add the shallots and thyme and
cover. Cook for about 2 minutes,
until just transparent. Add
the Madeira and the game or
beef jus and bring to the boil.
Strain and set aside.
Grill the black pudding on
both sides until cooked and
crispy. Place on kitchen paper
to drain for a few seconds.
While the black pudding is cooking,
place the vegetables back into
the oven for 2 - 3 minutes to
To assemble the dish, place
a slice of black pudding in
the centre of each plate and
arrange some vegetables and
potatoes around it. Place the
grouse next to the black pudding.
Season the sauce and spoon over.