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6
Easy
1 hr
By Joanne Harris and Fran Warde
Published 2005
Most markets of the south-western region sell pigeons, which roast well and have a slightly gamey flavour (if you’re having difficulty finding pigeon in England, ask for squab instead – it’s another name for a young pigeon – from specialist butchers). This recipe combines the roast pigeon with the earthy taste of morels in season and a dash of floe – that utterly addictive Gascon mixture of fresh grape juice and Armagnac – for a sweet, luscious autumn dish.