1. Set the oven to 180°C/gas 4. Place the potatoes on a baking tray and bake for 1 hour, or until cooked through. 2. Heat a teaspoon of the oil and the butter together in a saucepan and fry the grouse trimmings, shallot and garlic together, until golden. 3. Add the mushroom trimmings and continue to cook for 2 to 3 minutes, and then add the vinegar and jelly. 4. Stir in the wine and bubble until reduced by half. 5. Add the bay leaf, thyme and stocks. Bring to the boil and reduce by half, skimming the surface from time to time. Pass the sauce through a fine strainer and adjust the seasoning with salt, pepper and a squeeze of lemon juice. Keep hot. 6. Heat another teaspoon of oil and butter in a separate pan and fry the grouse on all sides until golden. Place the bird in a small roasting pan and lay the rasher of bacon over it. Roast for 8 minutes. Remove from the oven and rest. 7. Cook the haggis by steaming or boiling gently for 1 hour. 8. Cut the baked potatoes in half, scoop the potato out of the skin and place in a bowl. Cut open the cooked haggis and add to the potato (in a 50/50 ratio). Gently mash the potato and haggis together using a fork. Add the whisky and mix well. Form the mixture into small cakes on a lightly floured board. 9. Melt the remaining oil and butter in a pan and fry the haggis and potato cakes until golden. 10. Cut the legs and breasts from the grouse and serve with the haggis and potato cakes. Garnish with a small bunch of watercress and spoon over the sauce.