‘Turn the spindly tan­gle of pi­geon bones un­til their mea­gre flesh is sweet and caramelised’

The Observer Magazine - - Food & Drink -

Pi­geon broth with mush­rooms and crisp cauliflower

Pi­geon gives a clear, light, al­most fat­less broth. To add depth and body I in­clude a hand­ful of pork ribs with the spindly tan­gle of pi­geon bones, turn­ing them over un­til they are a rich golden brown, their mea­gre flesh sweet and caramelised. To this broth, sweet­ened with car­rot and onion, you could in­tro­duce any crisp, lightly cooked veg­etable or some soft tex­tured mush­rooms.

Serves 4-6

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