Roast Wood Pigeon Recipe - Great British Chefs

Ingredients

• 2 wood pigeons
• 1 carrot, roughly chopped
• 2 shallots, chopped
• 3 garlic cloves, crushed
• 1 tbsp of tomato purée
• 50ml of sloe gin
• 475ml of chicken stock
• 1 savoy cabbage
• 1 knob of butter
• thyme, chopped
• 75ml of double cream
• 8 puff pastry rounds, 9cm in diameter
• 1 egg, for egg wash
• salt
• pepper
• oil
• 3 white onions, sliced
• 400g of curly kale, blanched and chopped
• 1 shallot, chopped
• 1 garlic clove, crushed
• 75ml of cream
• 200g of Jerusalem artichoke, peeled and sliced lengthways
• 1 lemon
• 400g of girolles, cleaned