Squirrel kebabs with pease pudding and lovage

Method

1. You will need to cook this dish on a barbecue. Light the barbecue about 1 hour before you want to eat. The fire is ready when the coals are uniformly covered with pale grey ash - about 35 minutes.

2. Brush the squirrel with vegetable oil and barbecue the squirrel for 4-5 minutes, or until cooked all the way through, turning halfway through cooking time. Pick the meat from the bones once cooked and set aside.

2. For the pease pudding puree: rinse and drain the peas, before tipping them into a large saucepan, along with the leek, carrot, celery, bay leaves, thyme and water to cover. Simmer for one and a half hours.

3. Heat the oil in a small frying pan, tip the onions into the pan and fry the onion until slightly caramelised. Add the garlic.

4. Once the peas are all tender, set side to cool slightly. Blend until smooth using a hand-held blender or by passing the peas through a sieve. Add the caramelised onion and garlic, along with plenty of butter, salt and pepper, to taste, and the chopped lovage. Use a fork to fluff the peas up - you can add some water to loosen the consistency.

5. Preheat the grill to hot and split each pitta bread open. Toast the pitta bread, dollop some pease pudding into each pitta, then add the barbequed squirrel meat, toasted hazelnuts and salad leaves, coriander and a drizzle of yogurt. Serve.

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Ingredients

4 squirrel
dash vegetable oil

For the pease pudding puree

250g yellow split peas, soaked in cold water overnight
1 leek, chopped
1 carrot, chopped
1 stick Celery, chopped
2 Bay leaves
pinch Thyme
dash of vegetable oil
1 onion, finely sliced
1 garlic clove, chopped
large knob Butter
handful Lovage
handful whole toasted Hazelnuts, chopped
4 pitta breads

To serve

salad leaves
Yogurt
Coriander

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