Will Bowlby’sgrouse and coco bean masala with cobnut crumble

06 Oct 2021 | By Luxury London

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

Serves 4


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

For the spice mix1 teaspoon black peppercorns2 Indian bay leaf1 cinnamon stick1⁄2 teaspoon green cardamom pods2 tablespoons ginger & garlic paste 3 tablespoons vegetable oil 1 teaspoon red Kashmiri red chilli powder 2 teaspoons sea salt

For the coco bean masala1 tablespoon vegetable oil2 Indian bay leaves1 cinnamon stick1 teaspoon peppercorns1⁄4 teaspoon cardamom pods2 tablespoons ginger & garlic paste 2 green chillies, finely chopped 2 large red onions, puréed500g tomatoes, puréed500g fresh coco or haricot beans 1 tablespoon ground cumin1 tablespoon ground coriander1⁄2 tablespoon ground turmericCaster sugar, to tasteSea salt, to taste1 tablespoon channa masala spice mix

For the cobnut crumble100g cobnuts or hazelnuts, toasted 50g sesame seeds, toasted1 teaspoon Kashmiri red chilli powder1 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