Pigeon with peas and lovage

Ingredients

  • 4 pigeon, jointed into breast and thighs
  • 60 g butter
  • dashes of rapeseed oil
  • 100 g streaky bacon, lardons
  • 4 shallots, finely chopped
  • 350 g frozen peas
  • small handful wild garlic, leaves (if none available use 3 new season garlic cloves, crushed to a paste)
  • 1 tsp caster sugar
  • 1 tsp plain flour
  • dashes of white wine
  • 150 - 200 ml chicken stock
  • 6 spring onions, finely sliced
  • 1 little gem lettuce
  • 1 tbsp lovage, chopped
  • boiled new potatoes, to serve

Description

Rachel Allen’s Pigeon Is Served With A Light Sauce Of Wild Garlic, Lettuce, Peas And Fresh Lovage (a Celery-like Herb)

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