1. Marinade the grouse breast in creme fraiche, garlic and thyme for 24 hours.
2. In a saucepan, sauté the chopped carrots in butter with splash of water, when nearly cooked add the ginger, honey and cream and finish cooking, then make a fine puree with a hand blender
3. Peel the baby carrot to remove the outer skin and then peel the carrots lengthways to create ‘’carpaccio’’, place in iced water
4. In a saucepan, add the chopped shallots and the vinegar and reduce until nearly done
5. Add the oil and warm through, toss in the mushrooms and cook for a minute, season with pepper and a sea salt, add some flat leaf parsley, keep to one side
6. In a non stick pan, cook the grouse breasts 2 minutes each side, remove from pan and allow to rest
To serve
1. Divide the carrot puree between the plates and pull across, then scatter the mushrooms across the plate
2. Cut the grouse breast into three slices, drain on paper and add to the plate, before adding the watercress leaves, flowers and spring onions
3. Season the carrot carpaccio with a little salt and divide onto the plates, before finishing witha few drops miso grouse jus and oil
