Crispy-skinned squab with Chinese spice salt

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By Christine Manfield

Published 1999

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This dish always reminds me of the first time I visited Hong Kong many years ago and was taken for lunch by a local resident to Lamma, a small island a short ferry ride from Hong Kong Island. We trekked up a grassy path to a hillside house and sat in the courtyard where a hundred or so pigeons were hanging on the clothesline, waiting to be cooked to order. Service ended when the pigeons were all eaten — it was all that was served, the house speciality! I use hand-raised, corn-fed squab in p