Edinburgh-based chef Paul Kitching of 21212 has created this exiting recipe for Tender Grouse Breast, Figs & Artichoke to show what's possible with this exciting bird.

  • 45
  • 4
  • Medium
At 21212 we make of the most of the best produce that each season has to offer and always support local suppliers where possible. Grouse is a very special ingredient, the flavour of the bird changes as the season progresses so we like to pair it with different flavours throughout the time it is available.


  • 2 grouse crowns
  • 100g black pudding, cut into quarters
  • 1 smoked chicken breast, thinly sliced
  • 100g chopped figs
  • 5 large Jerusalem artichokes
  • 2 blocks of unsalted butter
  • Salt & pepper
  • 1/2 swede
  • 1 pack of saffron
  • 4 new potatoes
  • 1 small pack mangetout
  • 100g of caster sugar


Tender Grouse Breast, Figs & Artichoke

Grouse is generally cooked in a very traditional way, however, at 21212 we like to
play with flavours and textures, which has brought us to this dish. This dish is best made with birds shot earlier in the season as the flavour isn’t quite as strong, which complements the flavours of the artichoke and figs.

For so many Chefs and Cooks, myself included, Grouse is the King of wild game birds, Pheasant the Queen and Partridge the Prince.

Grouse, like the first Asparagus or White Winter Truffle is a jewel of an ingredient. Here at 21212 Grouse is treated with so much reverence and respect, cooked and
prepared in our modern, yet traditional, style. Working with our little Gamey Friends is a joy, a gift and a privilege. Rock & Roll Grouse Team!



1. Trim the grouse breast then dry bake at 90°C for 20 minutes. When ready to serve, finish in a frying pan on moderate heat with the black pudding and smoked chicken.

Fig Puree:

1.Add the chopped figs and caster sugar to a pan with 100ml of water and simmer gently.

2.Once the figs are soft, blend the whole mix on high power. Pass through a sieve, allow to cool.


1. Peel and slice the Jerusalem artichokes and sauté in the butter. Add any trimmings from the vegetables and cook until soft. Blend on high until smooth then pass rough a sieve and season to taste.

Warm until ready to serve.


1. Peel and dice the swede and cook for 5 minutes in boiling water seasoned with salt and saffron.

2. Slice four new potatoes in half then blanch in salted water for 4 minutes.

3. Blanch the mangetout for 10 seconds then slice diagonally in half.


1. Place the fig puree on the plate.

2. Neatly present the warm meats and vegetables.

3. Spoon the artichoke sauce onto the plate and serve.

• For this recipe and more like it head over to www.21212restaurant.co.uk

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