Ethnic Meals
Recipes and meal time ideas


The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.

Scotland Main Course Recipe and Meal Ideas
Traditional Scottish Roast Grouse Recipe

Grouse is a Scottish Game bird. This recipe tries to draw out its rich flavours through roasting .

Roast Grouse

Brace of grouse suitably tied (trussed), plucked and drawn
2oz butter
6 rashers streaky bacon
2 slices of white bread
2 tablespoons redcurrant jelly
Seasoning (Salt & Pepper)
Giblets from grouse (for sauce)

Preheat oven to 400F. In order to maintain moistness, rub a little of the butter into the inside of the grouse (making sure the bird is well washed and dried BEFORE starting). Spoon the redcurrant jelly into the cavities of the bird then season the outside of the bird and cover with the rashers of bacon.

Place these in a roasting tin and cover with foil. In order to roast thoroughly allow 15 minutes per pound weight of bird. Then add an extra 15 minutes to the overall time.

Toast the bread, remove the crusts. Place the giblets in a saucepan, cover with water and simmer until tender. Strain but keep the liquid to make the stock. Remove the giblets and mash them along with some butter, salt & pepper and spread on the toast.

Place the toast UNDER each bird for the last 15 minutes of cooking time. Use the stock to either pour over the bird or use to make a bread sauce. Serve the grouse (with the toast still underneath) along with game chips or a potato dish of choice.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.