Roast squab with heart + liver cabbage rolls from Wild Weed Pie: A Lifetime of Recipes by Janni Kyri

Ingredients

• trimmings from squabs (neck, wings and feet), reserved from above
• ½ stick celery, chopped
• 1 small carrot, chopped
• 1 small brown onion, chopped
• hearts and livers from squabs, reserved from above
• 2 cups water or Chicken Stock
• 2 cloves garlic
• 100 g bacon, diced
• ½ cup Fresh Breadcrumbs
• 1 tablespoon brandy
• 100 g butter
• 2 tablespoons chopped flat-leaf parsley leaves
• ½ teaspoon thyme leaves
• 1 clove garlic, chopped
• 150 g green cabbage, chopped
• 1 cup dry red wine
• 1½ cups hot squab stock, reserved from above
• 6 green cabbage leaves, halved
• ¼ cup brandy
• 2 tablespoons cold butter, cubed
• 4 strips orange zest
• pinch crushed juniper berries
• 6 x 500 g squabs
• salt, to taste
• freshly ground black pepper, to taste
• extra-virgin olive oil, for coating birds