Ingredients

Ingredients For the tiger tomato pickle

• 20 small green tiger tomatoes, or other green tomatoes, skinned and sliced

• sea salt

• 1 tsp pickling spice

• 1 bay leaf

• 225ml/8fl oz good quality white wine vinegar

• 225g/8oz caster sugar

For the Cumberland sauce

• 1 blood or Seville orange, finely sliced zest and juice, plus extra zest for grating

• 1 Amalfi or regular lemon, finely sliced zest and juice, plus extra zest for grating

• 4 tbsp good quality ruby port

• 1 x 2.5cm/1in piece root ginger, finely grated or chopped

• 4 tbsp redcurrant jelly

• 1 tsp mustard powder

For the pigeon pie filling

• 4 wood pigeons (with livers and hearts), skin removed

• 4 squab pigeons (with livers and hearts), skin removed

• 200g/7oz pork back fat (lardo)

• 200g/7oz piece unsmoked streaky bacon from the belly

• 1 tbsp duck fat

• good pinch allspice

• good pinch freshly ground black pepper

• salt, to taste

For the hot water crust pastry

• butter, for greasing

• 800g/1lb 12oz plain flour, plus extra for dusting

• 10g/½oz table salt

• 200g/7oz lard

• 500ml/18fl oz water

• egg wash, made with beaten free-range egg yolk and a little milk

To serve

• celery cress, mustard cress or onion cress

Description

Recipe Uses 20 Small Green Tiger Tomatoes, Or Other Green Tomatoes, Skinned And Sliced , Sea Salt, 1 Tsp Pickling Spice, 1 Bay Leaf , 225ml/8fl Oz...

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