Oak smoked grouse, heritage carrot, Yorkshire blue cheese, hazelnut & pickled spruce tip salad

Serves 4

Ingredients
8 grouse breasts, skin removed
Oak smoking chips,
1 large bunch mixed heritage carrots
100g shepherd’s purse Yorkshire blue cheese diced
100g toasted hazelnuts
Mixed salad leaves
100g pickled spruce tips

Dressing
200ml hazelnut oil
280ml groundnut oil
160ml champagne vinegar
Pinch salt
Pinch white pepper

Leyburn, North YorkshireHead Chef: Tristan Prudden

Lay out the breasts on the rack in a smoker and light the wood chips in the bottom. Place on the stove and smoke for 5 minutes. Remove from the smoker and check they are cooked through: if not finish in the oven at 160˚C for a few minutes until just cooked but still slightly pink. Leave to cool, then slice.

Wash, peel, and divide the carrots into three equal amounts. Peel the first into thin ribbons and soak in iced water for 5 minutes. Drain and dry on a cloth.
Slice the second into thin julienne matchsticks and again soak in ice cold water for 5 minutes, then drain and dry.
Blanch the remainder in boiling salted water until just tender, then drain, refresh in iced water, and dice into 5mm cubes.
Whisk the dressing ingredients together.Combine and lightly dress all the salad components. Toss again and serve.
Makes a delicious lunch with fresh crusty bread, and if you can’t get pickled spruce use pickled onions.