Roast grouse with blackcurrant & beetroot sauce
Available from August, this game bird is best served with a fresh, full-flavoured fruit sauce and a dash of whisky to boot
Winter greens with bacon butter
Serves 6
Easy
Prep:
Cook:
We used kale in this sumptuous side dish, but any winter green would work well. Try cavolo nero or chard.
Skip to ingredients
- 6 rashers smoked streaky bacon
- 140g salted buttersoftened
- 400g kaleor other winter greens
Nutrition: per serving
- kcal140
- fat13g
- saturates7g
- carbs0g
- sugars1g
- fibre3g
- protein4g
- salt0.8g
Method
step 1
Heat grill to a medium-high setting. Cook the bacon under the grill until really crisp, turning halfway through cooking. Remove, drain on kitchen paper and leave to cool.
step 2
Put the bacon in a food processor and whizz until finely chopped. Add the butter and some black pepper, and blend again until combined. Transfer to a dish, or roll in cling film and chill for up to 3 days, or freeze for 2 months.
step 3
Bring a large pan of salted water to the boil. Add the kale and cook for 3-4 mins until tender. Drain well, then top with half the butter (see tip, below), and toss to help it melt and coat the kale.
