Will Bowlby's grouse and coco bean masala with cobnut crumble

Luxury London

6 October 2021

Grouse, and other dark game birds, pair very well with Indian spices. Here Will Bowlby, head chef at Kricket, marinates the meat and serves it pink to retain the meat's unique texture. The flavour of the cloves is quite strong, so don’t add more than needed as it can overpower the flavour of the meat.

6 October 2021 | Luxury London

Serves 4


4 whole grouse, breasts removed from the bone
Fresh coriander cress, to serve

For the spice mix
1 teaspoon black peppercorns
2 Indian bay leaf
1 cinnamon stick
1⁄2 teaspoon green cardamom pods
2 tablespoons ginger & garlic paste
3 tablespoons vegetable oil
1 teaspoon red Kashmiri red chilli powder
2 teaspoons sea salt

For the coco bean masala
1 tablespoon vegetable oil
2 Indian bay leaves
1 cinnamon stick
1 teaspoon peppercorns
1⁄4 teaspoon cardamom pods
2 tablespoons ginger & garlic paste
2 green chillies, finely chopped
2 large red onions, puréed
500g tomatoes, puréed
500g fresh coco or haricot beans
1 tablespoon ground cumin
1 tablespoon ground coriander
1⁄2 tablespoon ground turmeric
Caster sugar, to taste
Sea salt, to taste
1 tablespoon channa masala spice mix

For the cobnut crumble
100g cobnuts or hazelnuts, toasted
50g sesame seeds, toasted
1 teaspoon Kashmiri red chilli powder
1 teaspoon chaat masala spice mix


  1. To make the spice mix, toast the peppercorns, bay leaves cinnamon and cardamom pods in a dry frying pan for a few minutes until fragrant. Leave to cool, then place into a food processor and blitz to form a fine powder.
  2. Combine the spice mix with the ginger and garlic paste, vegetable oil, chilli powder and salt. Add the grouse breasts, coat them in the marinade, cover and set aside in the refrigerator to marinate, ideally overnight.
  3. For the coco bean masala, heat the oil in a saucepan over a medium heat, and fry the whole spices for a minute or so. Add the ginger and garlic paste and continue to cook for a couple minutes then add the chillies, onions and tomatoes and simmer for about 15 minutes until the sauce has reduced by half.
  4. Add the coco beans with the cumin, coriander and turmeric, and season to taste with sugar and salt.
  5. Add a little water, cover and cook for 30 minutes until the beans have absorbed the flavours and moisture from the sauce. Remove from the heat and season with the channa masala spice mix.
  6. For the cobnut crumble, place the toasted cobnuts and sesame seeds with the remaining ingredients, in a blender and pulse to a crumble.
  7. Cook the marinated grouse in a frying pan over a high heat, for about 3 minutes each side for medium rare, then rest for 6 minutes.
  8. Slice and serve on top of the coco bean masala, garnish with the coriander cress and cobnut crumble.

Read more: Richard Corrigan's roast grouse and foie gras pie