Name: Roast pigeon with walnuts and pomegranate
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1 white onion, fine dice; 1 tbsp honey; 4 squab pigeons, prepped for roasting (ask your butcher to do this); 2 tbsp honey; juice ½ lemon; 100 g couscous; ½ tsp green cardamom, crushed; ½ tsp black peppercorns, crushed; 2 tbsp pomegranate molasses; 200 g walnuts; 2 tbsp boiling water; 4 tbsp extra virgin olive oil; 10 g soft dark brown sugar; 150 ml boiling water; 3 tbsp extra virgin olive oil; 1 bay leaf; ¼ bunch coriander; 1 tsp ground cinnamon; 1 tbsp pomegranate molasses; 14 tsp ground turmeric; 400 ml white chicken stock; 1 lemon, juice and fine zest; 1 tbsp tomato paste; 1 tbsp extra virgin olive oil