Roast pigeon with pickled blackberries, parsnip puree, black pudding, apple and potato rosti - Juani

Ingredients

• 2 wood pigeons, oven ready
• 1 sprig of thyme
• 1 garlic clove
• 1 tbsp grape seed oil
• 20g butter
• Legs and off-cuts from above pigeons
• 1 carrot, roughly chopped
• ½ onion, roughly chopped
• 20g dried mushrooms
• 500ml chicken stock
• 200ml white wine
• 10 juniper berries, lightly crushed
• ½ orange, zest only
• 2 bay leaves
• 100g blackberries
• 50ml white wine
• 50ml port
• 50ml raspberry vinegar (or white wine vinegar)
• 50g dark brown sugar
• 2 sprigs of thyme
• 2 parsnips, peeled and diced
• 1 white onion, peeled and roughly chopped
• 200ml whole milk
• 5 juniper berries, lightly crushed
• 30g butter
• 2 large floury potatoes
• 2 – 3 turnips (small/medium)
• 2 thick slices of black pudding
• 2 rashers of smoky bacon, cut into lardons
• 1 granny smith apple, cored and sliced into wedges
• 3 tbsp grape seed oil