Grouse with corn purée and roast figs from Spring: The Cookbook (page 104) by Skye Gyngell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JFM on August 30, 2017

    I make the corn purée - without the sugar, as fresh corn is so sweet - to go with pork roast or pork chops. It's our favourite late summer side dish. Last Weekend we had it with roast pork chops (on the big green egg) and tiny roasted plums instead of the figs.

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