Grouse is a rich, gamey bird which comes into season in August when the shooting season begins on August 12th - the so-called 'glorious twelfth' - and lasts until around December. Grouse meat is the darkest of all the game birds, a deep red which helps give dishes a somewhat autumnal aesthetic. This collection of grouse recipes offers some fantastic inspiration for cooking with the bird across its full season, from late summer until winter.

The rich flavour of grouse pairs equally well with sweet and earthy flavours. William Drabble's Roast grouse with blackberries recipe is a wonderful dish to make in late August, when the grouse is young and blackberries are at their plumpest, while Adam Stokes' Grouse with beetroot makes striking use of colour on the plate. For a hearty winter recipe try Phil Howard's Mousseline of grouse, served with savoy cabbage and red wine sauce.

For more advice on sourcing and cooking this superb game bird take a look at our how to cook grouse guide.