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Serves 4.
Ingredients
• 4 wood pigeons
• 4 knobs of butter
• 4 cloves garlic
• olive oil, for drizzling
• 6-7 jerusalem artichokes
For the parsley oil
• 100 g fresh parsley
• 1 clove garlic
• 300 ml olive oil
• 1 squeeze lemon juice
To serve
• 1 large bunches watercress
• Serrano ham
Method
1. Preheat the oven to 220C/gas 7. Season the pigeons inside and out with salt and pepper and stick a knob of butter and half a clove of garlic inside each one.
2. Drizzle the pigeons with a little oil and sit them in a roasting dish and into the oven. After 5 minutes, turn the temperature down to 170C/gas 3 and roast for another 15 minutes. Rest the birds for 10 minutes afterwards in a warm place.
3. While the pigeon is cooking, scrub the artichokes clean, then steam them for 10 minutes.
4. Heat a griddle pan. Slice the artichokes into 1.5cm-thick discs and toss in olive oil. Griddle lightly on both sides and season.
5. For the parsley oil: blend all the ingredients in a food processor together with some salt and pepper.
6. To serve: transfer the rested pigeon to four plates and serve with watercress, Serrano ham and the artichokes, all drizzled with the bright green parsley oil.
Ingredients
• 4 wood pigeons
• 4 knobs of butter
• 4 cloves garlic
• olive oil, for drizzling
• 6-7 jerusalem artichokes
For the parsley oil
• 100 g fresh parsley
• 1 clove garlic
• 300 ml olive oil
• 1 squeeze lemon juice
To serve
• 1 large bunches watercress
• Serrano ham
Method
1. Preheat the oven to 220C/gas 7. Season the pigeons inside and out with salt and pepper and stick a knob of butter and half a clove of garlic inside each one.
2. Drizzle the pigeons with a little oil and sit them in a roasting dish and into the oven. After 5 minutes, turn the temperature down to 170C/gas 3 and roast for another 15 minutes. Rest the birds for 10 minutes afterwards in a warm place.
3. While the pigeon is cooking, scrub the artichokes clean, then steam them for 10 minutes.
4. Heat a griddle pan. Slice the artichokes into 1.5cm-thick discs and toss in olive oil. Griddle lightly on both sides and season.
5. For the parsley oil: blend all the ingredients in a food processor together with some salt and pepper.
6. To serve: transfer the rested pigeon to four plates and serve with watercress, Serrano ham and the artichokes, all drizzled with the bright green parsley oil.
