Pan fried wood pigeon, fondant potato and a courgette gratin

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.

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.

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.

Serve uo all the ingredients and season with salt and pepper.