• 4 pigeons, cleaned; necks, hearts and livers reserved
• 2 eggwhites
• 6 cups grey salt

Pigeon Jus

• 1 onion, charred
• red wine, for deglazing
• chicken stock, to cover
• butter, to season
• Banyuls wine vinegar, to season

Yeast Soubise

• 4 white onions, peeled, chopped
• butter or oil, for frying
• 2 tablespoons fresh yeast
• 60 ml (2 fl oz/¼ cup) milk

Roasted Spring Onion

• 1 teaspoon grapeseed oil
• 16 spring onions (scallions), peeled and trimmed
• 1 tablespoon butter

Blueberry Whey Compote

• 390 g (13¾ oz/2½ cups) blueberries
• 250 ml (9 fl oz/1 cup) whey
• 1 teaspoon caster (superfine) sugar

Preheat the oven to 230°C (450°F/Gas 8). To make pigeon jus, roast the pigeon necks, hearts and livers until caramelised. Add the charred onion and a little red wine to deglaze the pan. Cover the mixture with chicken stock and simmer for 4 hours, skimming constantly. Pass through a fine sieve and season to taste with butter, salt and Banyuls wine vinegar.

To make the yeast soubise, sweat the onions in a little butter or oil in a saucepan over low heat until translucent. Add yeast, milk and 60 ml (2 fl oz/¼ cup) of water. Bring to a gentle simmer, then purée and season to taste. Pass through a fine sieve and set aside until ready to serve.

Prepare the pigeons for roasting. Mix the eggwhite and salt to form a wet, sandlike paste, adding more salt or eggwhite if necessary. Press the paste over the pigeon breasts, place in a roasting tin and cook in the preheated oven for 9 minutes. Rest for 2 minutes, then crack the crust and debone the bird. Sear in a frying pan over high heat, skin side down.

To make the roasted spring onion, heat a frying pan over medium heat, add the grapeseed oil and spring onion. Cook until tender. Finish with the butter and season with salt. Set aside until ready to serve.

To make the blueberry whey compote, mix the blueberries, whey and sugar in a saucepan over low to medium heat for 3–5 minutes until the blueberries soften and the mixture thickens. Set aside until ready to serve.