This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Andy McLeish's roast wood pigeon recipe wonderfully demonstrates the brilliance and versatility of this beautiful game bird. The legs are slowly braised in a sloe gin flavoured stock, flaked and incorporated with a host of other autumnal ingredients in a pithivier and served alongside the perfectly roasted breasts, girolle mushrooms and onion purée.
Get in touch