Preparation: 10 mins
Cooking: 20 mins
50g Diced Onion
100g Pearled Spelt
500ml Vegetable Stock
20g Chopped Fresh Garden Herbs
Cornish Sea Salt
Milled Black Pepper
Season and sear the grouse in a hot pan and cook for a few minutes each side.
Roast in a hot oven 200ºC for 10 minutes.
Set aside and rest for 10 minutes
Sauté the onion in a little oil and add the spelt, adding the stock until cooked.
Season well and fold through the chopped herbs
Remove the breast from the grouse and serve on the spelt herb risotto