Ingredients

4 x 500g squab baby pideon - lgs removed, cut in 4 10 stems rhubarbs cut into 1' pieces 2 Red Onions diced 6 Garlic Cloves chopped 1 tablespoon Turmeric Powder 2 tablespoons Whole black peppercorns ground Salt to taste 6 tablespoons Neil Perry Tomato and spice jam . 2 tablespoons Honey 2 cups Parsley picked and chopped 2 cups Mint picked and chopped 6 sticks Cinnamon roasted lightly Pinch of Saffron 250 ml Lime juice chicken stock Olive Oil 6 Fresh dates sliced 100 g chick peas soaked for 1 hour

Description

In A Large Pot, Brown The Onions And Garlic In Some Olive Oil With The Squabs, Then Add The Salt, Pepper And Turmeric And Fry 1 Minute. Add The Tomato And Spice Jam, Honey, Herbs, Cinnamon And Saffron. Add The Lime Juice And Enough Chicken Stock To Cover

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