Pour between 1-2 Pints of full fat Milk into a sauce pan on a low heat.
Throw in 2 bay leaves and 4-6 Cloves.
Chop an Onion in half, remove the skin and pop it into the Milk.
Very gently simmer the Milk for around 10 minutes.
Chop your Bread in half and remove the centre, discarding the crust.
Shred up the Bread into small pieces
After 10-15 minutes of gentle simmering, pass the Milk through a sieve to remove the Onion, bay leaves and Cloves.
Pop in the Bread bit by bit until the sauce is as thick as you would like it.
Grate in around half a whole Nutmeg and season the sauce.
Pour in a dash of double Cream to finish.
The Bread sauce can be reheated when you need it.
Next for our Cabbage, take a whole large red Cabbage.
Slice it up into strips, as evenly as you can.
Pop a large high walled frying pan onto the hob on a medium heat.
Add a knob of Butter.
Pop in a Cinnamon stick, 4-6 Cloves and 2 Star anise.
Once the Butter is gently foaming chuck in the red Cabbage and season.
Stir the Cabbage, coating it in the Butter then pop in 1-3 table spoons of Honey and caramelise.
After 3-4 minutes pour in some red Wine, around 300ml.
Add a splash of red Wine Vinegar.
Braise the Cabbage for around 30 minutes or until the Cabbage is nice and tender.
Remove the spices from the pan.
At this point you can adjust the balance of sweetness and acid by adding more Vinegar or Honey depending on your preference.
The Cabbage can also be reheated with the Bread sauce when the Grouse is ready.
Pop on the oven and pre heat to 180-200 degrees.
Stick an oven proof frying pan onto a medium to high hob.
Take a 4-6 cloves of Garlic and crush with the back of a knife but do not peel them.
Take your Grouse and drizzle with a tiny dash of olive oil and season the bird.
Rub the seasoning into the Grouse and add a generous knob of Butter to the pan.
Once the Butter is foaming lay in the Grouse.
Move the Grouse around the pan to brown off all sides and baste the bird in the foaming Butter.
Throw in the crushed Garlic cloves and a bunch of Rosemary and Thyme.
Roast the Bird on the hob for 3 minutes, basting constantly until golden brown then pop the Grouse in the oven for another 3 minutes to give you a perfect medium rare.
Take the Grouse out of the oven and pop it on a chopping board to rest for 4 minutes while you re heat the Bread sauce and Cabbage.
Pop your Watercress into a bowl and drizzle in extra virgin olive oil and a nice squeeze of Lemon juice, season and toss the cress coating it in the dressing.
Spoon some of your Bread sauce on the plate along with a small pile of your Cabbage.
Pop your Grouse on the plate and add a tea spoon or 2 of red current jelly.
Add a nice handful of the watercress to the plate.
