Roast Squab, Fresh Peas and Garlic Cream

I like the subtle gamey flavour of squab. It is rich but versatile and generally more interesting than chicken. Squab is available year-round thanks to successful farming practices; it is also simple and quick to cook. Although this dish is elaborately flavoured, a good result is easily achieved because very little is done to alter the natural taste of the ingredients. When combined, they are clean, pure and well balanced — a splendid first course.