Wood pigeon brasts glazed in an onion caramel, steamed legs stuffed with a chicken mousse, steamed and roasted cabbage, cabbage crisp, girolles, blue cheese and a pigeon sauce

Preheat the oven to 220 degrees. Add the onions and roast for 1/2 an hour until they have released a caramel. For the wood pigeons separate the legs and wings from the crowns. Debone the legs by cutting down and following the bone. Reserve all the bones.

For the chicken mousse blitz the diced chicken until smooth. Now incorporate the cream but don't over-work or it will be grainy. Pipe the mousse in the legs.

Heat up a tablespoon of butter in a roasting pan and ensure that it doesn't burn. Add the pigeon crowns and brown all over. Now put in the oven for 8 minutes.

To make the sauce sweat off the shallot, bay leaves, thyme and juniper berries. Now add the pigeon wings and leg bones and incorporate the red wine and port. Reduce by 3/4 then add the redcurrant jelly.

Wash the girolles thoroughly then fry them with butter, parsley and lemon juice until tender. Add their liquid to the sauce.

Preheat a pan of water until boiling and steam 1/3 of the cabbage and the stuffed pigeon legs until tender.

Roast the rest of the cabbage until tender and take out all but 2 leaves and leave them to cook until crisp.

Remove the wood pigeon crowns from the oven and briefly roll them in warm onion caramel until glossy. Now remove the breasts from the bone and plate up sprinkling blue cheese over everything. Add pepper but no salt because the blue cheese is salty enough