Roast Grouse with Porcini, Tomatoes and Red Wine Bruschetta

telegraph.co.uk

Dunelm

2 grouse

1 small bunch of thyme, half the leaves stripped off, half left on sprigs

50g butter, to serve

4 garlic cloves, flattened

10g dried porcini (ceps), in 100g boiling water

1 x 400g tin good plum tomatoes, rinsed and drained (or 3 large, good tomatoes)

2 thick slices sourdough bread

150ml medium-bodied red wine

Handfuls of water cress

Directions at telegraph.co.uk

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