Carneau Squab

Birds that are a cross between Carneau and the wild or homing pigeon are small, but very tasty – and the roasted rare breast of this small beauty flavoured with truffle and a pinot noir sauce forms a triumphant trio of flavours. ‘This pigeon dish – served with a fennel bulb, Nicola potatoes, carrots, and English spinach – has become a family favourite, ideal for wintry nights.’