Recipes for success by the families of chefs
— 2 tbsp olive oil — 2 whole wood pigeons — 2 thyme sprigs — 2 garlic cloves, crushed — 3 tbsp butter — 2 juicy peaches or nectarines, peeled and cut into bite-sized pieces — 2 baby gem lettuces,
halved — 150ml chicken stock — 4 medium-sized
turnips, halved — 4 sage leaves,
finely chopped Preheat the oven to 180C/ gas mark 4.
Heat a tablespoon of the oil in a large frying pan over a medium-high heat. Add the pigeons breast-side down and turn every three minutes to achieve a golden colour all over. Transfer the birds, breastside up, to a roasting pan. Season, and fill their cavities with thyme, garlic and one tablespoon of butter. Roast for 10-12 minutes, depending on the size of your birds. Remove from the oven and rest for at least five minutes before carving.
Meanwhile heat the remaining oil in a large frying pan and add the fruit and lettuce halves. Cook for 2-3 minutes, turning occasionally, until the fruit is lightly caramelised and the lettuce slightly charred. Set aside.
Bring the stock and remaining butter to the boil in a medium saucepan, then reduce the heat to a simmer and add the turnips. Cook, covered, for 6-8 minutes then remove the lid and cook for four minutes, until the liquid is reduced and the turnips are beautifully glazed.
Place each pigeon on a serving plate and arrange the fruit, lettuce and turnips around it. Spoon over the sauce and scatter over the sage. Serve hot.