Pigeon comme une pastilla

If you are ever invited to a Moroccan banquet, remember that pastilla is the pièce de résistance, coming after many courses of salads and often a tagine. It is placed in the centre of the table, and everyone tears small pieces off with their fingers. Breaking through the thin crust into the sweet and succulent pigeon beneath feels so sensuous and decadent that finding a little more appetite is easy.

Making it, however, is a time-consuming labour of love. My version leaves out