Place the Stilton cheese in the freezer for a couple of hours to harden.
Bring a pan of salted water to a boil and blanch the cavolo nero and broccoli for 1-1½ minutes until the vegetables are just cooked.
Drain immediately and plunge into cold water to retain their colour and texture.
Slice the pickled walnuts.
Whisk all the dressing ingredients together with 3tbsp of olive oil and season with salt and pepper.
In a frying pan, heat 2tbsp olive oil and the butter over medium heat until it starts bubbling gently.
Add the breadcrumbs and cook for 3-4 minutes until golden, stirring continuously.
Drain the breadcrumbs on a kitchen towel and keep warm.
Fry the grouse breasts in a good slug of olive oil for a couple of minutes on each side and season with salt and pepper.
Remove from the pan and allow to rest.