Pigeon with Crispy Potato, Girolles and Truffle Recipe - Great British Chefs

Ingredients

• 1 squab pigeon, (weighing approx. 550–600g)
• 1 sprig of rosemary
• 2 sprigs of thyme
• 1 sprig of sage
• 350ml of olive oil
• 1 knob of unsalted butter
• salt
• 200g of parsley leaves
• 80g of double cream, reduced by a third
• 1 tbsp of olive oil
• 1 tsp truffle, freshly chopped
• 1 tbsp of unsalted butter
• 50ml of pigeon jus
• 1 tsp cognac
• 1 large potato
• 2 slices of pancetta
• 1 tbsp of clarified butter, ideally infused with garlic and thyme
• 4 tbsp of girolles
• Burnt onion powder (optional)
• 12 shavings of fresh truffle, Emily uses Australian black winter truffle
• micro nasturtium leaves