• 1 wood pigeon
  • 1 potato cut into 4 medium thickness round slices
  • 100g butter
  • 4 garlic cloves in the skin
  • 1 shallot
  • a sprig of thyme
  • 10 thin slices of courgette in the skin
  • 1 tbsp of ground rosemary
  • 8 tbsp double cream


  • STEP 1
    Start of with the fondant potatoes. Gently melt the butter and add the shallot, garlic and thyme. Then add the potato and cook slowly until cooked.
  • STEP 2
    To make the courgette gratin, Stack the courgettes on top of each other adding a tbsp of cream in between each one and a little rosemary. Make in a 180 degree oven for 30 minutes.
  • STEP 3
    For the wood pigeon, take the breasts off the bone and discard the rest. Heat butter up until foaming and add the pigeon and cook 5 minutes skin side down and 30 seconds flesh side down. The butter must be brown but mustn't burn.
  • STEP 4
    Serve uo all the ingredients and season with salt and pepper.

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