2tsps freshly ground white pepper
10g sunflower oil
Sprinkle the bird liberally inside and out with pepper (1). Heat the oil to smoking point in a pan. Sear both sides of the grouse in hot oil, pressing it down hard against the pan (2). Once the skin has coloured, transfer the bird to a very hot oven. Roast for four minutes.
Slit the skin between the legs and the breasts. Pull the legs away to dislocate the joints (3). Pull off the legs using a small, sharp knife if necessary. (Either keep a leg for garnish or both legs for sauce.)
Cut out the backbone by slitting the meat below the breasts and pulling the back from the carcass (4). Chop one leg and the backbone into pieces. Reserve for the sauce.
The remaining crown and attached breasts should be kept hot on the rack above the stove.