Warm together the vinegar, treacle, liquorice and sugar. Bring to the boil, then add brambles and pull away from heat and leave to macerate for 24 hrs before use.

To make the bread pudding, first blitz the loaf to breadcrumbs. Bring the milk to the boil with the mixed spice and sherry added. Salt to taste, then add the breadcrumbs and combine together. Remove from the heat and beat in one (whole) egg. Stir until cool. Whisk the egg white until stiff, then fold into the cool bread pudding mix. Line moulds with clingfilm, fill with the bread mixture and place into a gastrotray with a 1-2cm depth of water in it. Cook in a low oven in the steam for 20 minutes.

Remove the breasts and legs from the grouse, then remove the liver, heart, gizzard, etc for the giblet juices. Fry off the giblets to lightly colour, then use the Madeira to deglaze the pan. Add the game stock and simmer for 30 minutes, sieve and reduce by two thirds. Keep warm.

Seal the grouse breasts and legs in separate pans. Roast on the heather springs in a preheated oven at 180˚C for approx 6 minutes for the breast and approx 8 minutes for the legs. Discard the heather.

Warm the brambles and the bread puddings. Place grouse leg and one breast on each plate with a bread pudding. Pour a little of the giblet juices on each bread pudding. Add the brambles with their juices around the plate and a little homemade elderberry wine or redcurrant jelly. Garnish with the herbs and flowers.