Breasts of Wood Pigeon

• 4 tablespoons olive oil
• 4 wood pigeons
• 4 slices of whi

To make the chutney, finely chop the dates and onions and tie the allspice berries in muslin. Place all the ingredients in the pan, stir until the sugar is dissolved, then simmer gently until thickened. When cool, pot and seal.

Heat the olive oil in a pan and brown the pigeons on all sides. Remove the breasts and use the carcasses to make stock.

Oil a roasting tin, sprinkle the