Roasted Pigeon

• 3 pigeons
• sea salt flakes and freshly ground black pepper
• 1 head garlic, cloves separate

Remove the pigeon legs from the body by cutting through the thigh joint. Place the legs on a tray, sprinkle with ½ teaspoon salt, the garlic and herbs, then cover and refrigerate for 1 hour. Remove the breast fillets from the bone and refrigerate until required.