Tast­ing notes

Serves 2

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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.

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