- 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.