Chocolate glaze for Chocolate mousse cake with raspberries. For the glaze: 280ml of water 360g of caster sugar 120g of cocoa powder 210ml of cream 8 gelatine leaves. Bring water, sugar, cocoa and cream to the boil. Remove from heat and add gelatine previously soften. Whisk and strain and keep in a warm place until use.
Although game is most closely associated with autumn and winter, this dish from William Drabble is best served in late August when the grouse is still young and tender and blackberries are just coming into season. The tangy fruit complements the rich meat wonderfully and this grouse recipe is a fine way to bid farewell to summer.
Roasted John Dory with Norfolk mussels, celeriac, apples and chives
John Dory is a beautifully firm, white fleshed fish that is wonderfully prepared in William Drabble's recipe with mussels.
Poached lobster tail with cauliflower and butter sauce