Wood pigeon with baby gem, mooli, port and granola

The day before serving, prepare the baby gem. Add all the ingredients (apart from the baby gem) to a pan and gently heat until the sugar dissolves. Separate the lettuce into individual leaves and, once the pickling liquor is cool, submerge the leaves in the liquid. Leave to pickle in the fridge overnight

For the mooli, combine all the ingredients (apart from the mooli) in a bowl. Add the thin radish slices and set aside to marinate until ready to serve

For the port gel, place the port, salt, juniper berries, bay leaf and thyme into a saucepan over a medium heat and allow to reduce by roughly 400ml. Add the beetroot juice, bring back to the boil and whisk in the agar agar. Cook for 2 minutes, then transfer to a bowl and chill until set. Once set, dice into rough cubes and transfer to a blender. With the motor running, slowly pour in both vinegars until silky smooth. Transfer to a squeezy bottle

For the granola, preheat an oven to 170°C/gas mark 4. Mix all the ingredients together (apart from the honey) and spread out onto a baking tray lined with baking paper. Cook for 15 minutes, or until golden, then add the honey and give everything a good stir to create small clusters. Set aside to cool (leaving the oven on for the pigeons).

For the pigeon, season the birds well with salt. Place a large cast-iron pan over a high heat and add a dash of oil. Sear the birds well all over, then immediately transfer to the oven and finish cooking for 4 minutes. Remove and leave to rest for 4 minutes

To serve, carve the pigeon breasts and place one on each plate (save the remaining carcasses and legs to make stock or sauce for another dish). Drain the baby gem leaves and drape one over the bird, covering it completely. Place a few slices of mooli alongside, as well as a large dot of the port gel. Finish with a generous scattering of the granola, then garnish with mustard leaves