Pigeon bruschetta with red wine sauce

Method

1. For the red wine sauce: put all the ingredients except the stock and cream into a saucepan and bring to the boil. Cook over a high heat until the liquid in the pan has reduced by half, then add the stock.

2. Lower the heat, and reduce by half again before adding the cream. Bring back up to the boil, then season with salt and pepper. Set aside.

3. For the pigeon bruschetta: heat 2 tablespoons of the oil in a frying pan and sear the pigeon breast, flesh side down. Cook for 2 minutes, then flip over and sear the skin side for 2-3 minutes (for rare), or until cooked to your liking. Take the pan off the heat and add the butter, 1 clove of garlic, and thyme. Leave aside to rest.

4. Sweat the onion, carrot and celery in another frying pan with the rest of the olive oil. Add the lentils and a splash of water. Cook until the lentils are warmed through, then season with salt and pepper. Set aside.

5. Rub the bruschetta over with the crushed garlic clove.

6. Pile the cooked lentils on a plate. Arrange the pigeon breast on top of the toasted bruschetta, and serve with the poached egg on the side. Drizzle over the red wine sauce and serve.