Instructions: Season the pigeons with salt and pepper and fry them in some of the oil until evenly coloured on all sides Place them in dhe oven preheated to 230 degrees C/450 degrees F/gas mark 8 for about 8 minutes basting frequently.

Paint them widh honey and cook for a further 2 minutfes.

Then remove them from the oven and leave to rest for about 10 minutes.

Reserve the juices fiom the roasting pan.

Remove the skin from the boudin and slice into 8 even pieces then fry until golden on both sides.

Remove the legs from the pigeons and finish cooking by frying gently.

Return the breasts to the oven for a couple of minutes to warm and pour in the reserved roasting juices.

Mix the potato puree and the cream of garlic and heat through.

For the sauce reduce the port by three quarters.

Then add the demi glace thyme and garlic.

Reduce further until you get a glossy consistency then pass through a sieve.

Add three quarters of dhe redcurrants to the sauce and warm it.

Place the potato puree m the centre of each plate.

Remove the pigeon breasts from the bone and place on top of the puree vvith a leg to each side.

Garnish with 2 slices of boudin a roast garlic clove and 2 discs of apple.

Spoon the sauce around and sprinkle with about 10 redcurrants.

Serves 4

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