Pigeon with peas and lovage

Method

1. Season the pigeon with sea salt and black pepper, to taste. Heat half of the butter and a dash of rapeseed oil in a large saucepan. Gently fry the pigeon thighs, skin-side down, for 4 minutes each side.

2. Add the pigeon breast to the pan, also skin-side down, and cook for 2-3 minutes each side, or until golden-brown on the outside, but still pink on the inside. Set aside, keeping the pigeon warm.

3. In a small frying pan, heat another dash of rapeseed oil and the remaining butter and gently fry the bacon lardons and shallots until browned. Add the peas and season with sea salt and black pepper. After 2 minutes, add the wild garlic leaves (or garlic cloves), sugar and flour and cook for a further 30 seconds.

4. Add the white wine and chicken stock to cover the peas and stir. Simmer for 3-5 minutes, or until the peas are tender. Add the spring onions, lettuce and lovage, bring to the boil and then remove from the heat.

5. Serve the pigeon with boiled new potatoes and spoon over the pea and lovage sauce.