Roast squab pigeon with celeriac salad
by Adam Gray

Ingredients

Fresh Meat

  • 2 squab pigeons

Oils & Vinegars

  • rapeseed oil
  • 120ml of walnut oil
  • 100ml of rapeseed oil
  • 50ml of white wine vinegar

Fruit & Vegetables

  • 1/4 celeriac
  • 1/2 lemon, juiced

Store Cupboard

  • 1 tsp English mustard
  • 3 tbsp of mayonnaise
  • salt
  • white pepper
  • 1 tsp salt
  • 7 pinches of white pepper

Salad & Fresh Herbs

  • 12 sprigs of chervil
  • 4 handfuls of mixed salad leaves