James Martin makes Roasted grouse with red cabbage purée, celeriac, kale and blackberry sauce on Saturday Kitchen.

A grouse is a medium to large-sized ‘gamebirds’ that are somewhat partridge-like, with rounded bodies, short, broad wings and small heads with stout, arched bills. They feed on shoots, buds and seeds of small shrubs and herbs.

James says: “Rich, tasty grouse is served with blackberry sauce and the earthy flavours of beetroot, celeriac and kale.”

The ingredients are: For the red cabbage purée, 75g butter, 600g red cabbage, thinly sliced, 280ml red wine, 50g soft brown sugar, 2 star anise, ½ cinnamon stick, 5 tbsp redcurrant jelly, 2 tbsp red wine vinegar, sea salt and freshly ground black pepper.

For the roasted grouse and blackberry sauce: 1 tbsp olive oil, 2 grouse, cleaned, 50g butter, 1 shallot, thinly sliced, 1 garlic clove, 5 sprigs thyme, leaves picked, 2 juniper berries, crushed, ½ fresh bay leaf, 1 tbsp caster sugar, 100ml ruby port, 150ml chicken stock and 150g blackberries.

For the celeriac and baby beetroots: 2 tbsp olive oil, 50g butter, 1 large celeriac, diced and 1 bunch baby beetroots.

For the kale: 50g unsalted butter and 1 head kale, leaves removed and roughly chopped.