Instructions: Pre-heat the oven to 180 C/350 F/gas mark 4

Remove any fat or sinews from the grouse meat, place it into a bowl with the brandy and marinate for 3 hours.

Add to this the pork and 3 tbsp of chopped onion, orange rind, seasoning and the beaten eggs, blending the mixture thoroughly. Being very careful not to break the black pudding pieces, slowly blend the pieces of black pudding into the mixture.

Line a 1.4 litre (2 1/2 pint) ovenproof terrine dish with slices of streaky bacon. Put in the meat mixture, cover with the rest of the bacon, then with greased cooking foil. Stand the terrine in a baking tin with hot water that covers the sides of the terrine halfway up. Bake in the centre of the oven for 90 minutes. Remove the foil and allow to cool naturally then chill for at least 4 hours before serving.

Fry the remaining onions gently for 2 minutes in the butter, add the marmalade then cook for a further 3 minutes. Pour the onion marmalade onto individual plates and serve with a generous slice of the terrine, garnished with slices of orange, quail eggs, croutons and warm toast with butter.

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