Wood Pigeon with Spätzle, Chestnuts and Pomegranate from Today's special: A new take on bistro food

Ingredients

• freshly grated nutmeg
• Salt
• freshly ground black pepper
• 250 g plain flour, sifted
• 120 ml full-fat milk
• 2 whole eggs plus 1 extra egg yolk
• 1 tablespoon chopped parsley
• 30 g warm melted butter
• 60 g cooked chestnuts
• Seeds from 1 pomegranate
• 2 shallots, finely chopped
• 2 medium carrots, peeled, diced and cooked
• 2 garlic cloves, crushed
• Sprig of thyme
• Good Splash of olive oil
• 110 g butter
• 4 wood pigeons, wishbones removed