Spiced Pigeon

• 8 tablespoons olive oil
• 4 pigeons, cleaned and quartered
• 2 bulbs o

Heat the oil in a large frying pan and pop in the pigeons. Fry them for a couple of minutes, turning over frequently to brown them, then add the garlic cloves and chopped onions. Sauté for a minute, then pour in the wine vinegar and sherry, not forgetting to add the bay leaves and seasonings.

Bring the lot to the boil, lower the heat and simmer, covered, for about 30 minutes. Remove the