Braise the salsify in the elderberry wine with the star anise and cinnamon in a heavy-bottomed pan on a medium heat for approximately 40 minutes.
Cook the dates with the Madeira and a tablespoon of sugar, then blend in a food processor. Pan fry the pigeon breasts in a frying pan for 1 minute each side, then allow to rest.
First place the teabag into the stock and reduce by three quarters. Add a little chilled butter, check the seasoning and keep warm.
Sauté the kale in butter and place on the plate. Slice the pigeon in half longways and place onto the kale. Add the salisfy and shavings of truffle. Remove the teabag from the warm sauce and spoon over. Finish with a little truffle oil and date purée.