ON THE COVER

This is one of Odette’s most loved dishes, which stars a sustainably raised French pigeon from Brittany. The showcase comprises confit pigeon leg, pan-seared breast, liver parfait and tempura heart, or alternatively its heart and liver in a samosa. The latest in a list of accompaniments that have complemented the dish since its inception five years ago is beetroot, which lends a welcome touch of sweetness to an already luscious dish.