THE grouse season runs from August 12 until December 10, but the meat is best in the first half of the season.

There are many species of game bird, but the red Scottish grouse is reputed to have the best flavour. Found feeding on heather moors in Scotland, Ireland and northern England, it’s the heather that gives the meat its gamey richness. Young grouse is best roasted, covered with rashers of bacon to protect the bird from drying out. Serve with game chips (homemade crisps made out of your choice of root vegetable, really thinly sliced and deep fried) and watercress.