Grouse, fried brioche and fig purée

Remove the legs from the grouse and trim them neatly. Put the grouse in the fridge until needed. Put the legs in a vac-pac bag with the onion, garlic, mushroom, thyme and butter. Seal the bag and cook in a water bath at 83ºC for 4 hours

When cooked, open the pouch and remove the legs. Set the legs aside and make sure you do not have any skin, bone or sinew in the bag. Liquidise the contents and set aside. Pick all the meat from the legs, discarding the skin and set aside in a bowl. Add the liquidised bag contents to the picked meat, and blitz in a blender to make a pâté

Whilst the legs are cooking, turn to the brioche. By the time the brioche is ready, the meat will have cooked. Mix the flour, salt and sugar in a bowl. Mix the milk and yeast together and then add to the flour

Add the eggs to the flour and mix, adding the butter a bit at time. Continue mixing until you get a smooth dough, then cover with clingfilm and allow to prove (it should double in size - this should normally take around 2 hours). Once proved, knock back the dough and refrigerate for an hour

Take it out of the fridge and cut in half. Place in 2 terrine moulds, prove and bake at 175ºC/Gas mark 3 for approximately 40 minutes. Once golden brown, take out of the oven and allow to cool on a wire rack

Slice the loaf into ½ cm thick pieces and spread with some of the grouse pâté. Top with another slice so you have a sandwich - repeat until you have made 6

For the fig purée, place all the ingredients in a pan and simmer for 1 hour. Take the cinnamon and star anise out and liquidise the pan contents, then pass though a fine sieve

Return to the grouse and take the breasts off the bone. Roll the breast meat into sausage shapes in cling film. Poach in the water bath for 8 minutes at 63ºC

To serve, place a little oil and butter in a pan and fry the brioche sandwiches on both sides. Remove the grouse breasts from the water bath, take out of the cling film and fry in a pan with a little oil. Add the trompette mushrooms to the pan and fry for 2 minutes

Place dots of fig purée on the plate. Slice the grouse breast into 3 pieces and cut the brioche into triangles. Arrange the grouse breast in the centre of the plate. Place the brioche between the pieces of grouse. Add the fried trompettes on top. Cut the figs into wedges and position on the plate. Serve immediately