Instructions: Make the stuffing.

To prepare the fresh chestnuts make a cut in the skin on the flat side.

Grill on both sides then place immediately into a bowl lined with a dampened hot cloth.

Cover with the cloth and leave until cool enough to handle.

The skins should come off very easily.

Break the chestnuts into small pieces.

Heat the oil in a pan and fry the onion until soht about lo minutes.

Add the garlic fresh pork and thyme and cook stirring until the pork is brown.

Add the pancetta the wine juniper and nutmeg and cook together for a further 5 minutes. Season with salt and pepper.

Remove from the heat.

Preheat the oven to 230C/450F/Gas 8.

Add the chestnut pieces to the cool stuffing and then stuff each bird.

Cover the pigeon breasts with the slices of prosciutto and tie on with string.

Brush a suitable roasting pan with the oil and brown the birds all over.

Roast them in the preheated oven for 20 minutes.

Test by pulling a leg away: if still too pink cook for a little longer.

Remove the birds from the pan and keep warm.

Deglaze the juices in the pan with the wine and pour over the birds.

Serve with Wet Polenta Smashed Celeriac or Braised Cavolo Nero (qv).

Serves 6

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