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