For the roast grouse, preheat the oven to 200C/180C Fan/Gas 6. Heat 1 tbsp oil in a large ovenproof frying pan. Once hot, add the grouse and fry on all sides to colour. Place in the oven, with the thyme, bay leaf and garlic tucked around the grouse, and roast for 15 minutes, or until the juices run clear. Set aside to rest in the pan.
Meanwhile, for the figs, gently mix all of the ingredients together in a bowl and spoon into a small roasting tin. Roast for 8–10 minutes.
For the elderberries, place the elderberries and port in a small saucepan and cook until just softened.
Heat the butter and remaining oil in a frying pan and sauté the celeriac and kale until the kale has just wilted and the celeriac is golden.
Spoon the kale and celeriac onto a warmed serving platter. Carve the breasts from the grouse and place on the platter. Top with the figs and elderberries and serve.
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