Pigeon Bisteeya Recipe - Great British Chefs

Ingredients

• 8 squab pigeons, 400g each
• 2 medium onions, finely diced
• 2 garlic cloves, finely chopped
• 12 saffron threads, lightly roasted and crushed
• 1/2 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp ground cumin
• 1 bird's eye chilli, seeds removed, finely chopped
• 60ml of dry sherry
• 800ml of chicken stock
• 6 egg yolks
• 1 handful of flat-leaf parsley, roughly chopped
• 1 handful of coriander, roughly chopped
• 12 filo pastry sheets
• 150g of butter, melted
• 100g of flaked almonds
• 100ml of olive oil
• 50ml of rapeseed oil
• salt
• pepper
• 100g of icing sugar
• 20g of ground cinnamon