less than 30 mins
10 to 30 mins
By Matt Tebbutt
For the pigeon
- 2 squab pigeons, cleaned
- 4 garlic cloves, peeled and left whole
- 1 bunch thyme
- 6 slices lardo
- 2 thick slices sourdough bread, the size of the pigeons
- 50g/1¾oz butter
- 6 slices Parma ham
- olive oil
- salt and freshly ground black pepper
For the peas
- 120g/4½oz gorgonzola
- 2–3 tbsp mascarpone
- 100g/3½oz fresh peas
- 100g/3½oz fresh double-podded broad beans
- 100g/3½oz sugar snap peas
- 1 bunch chervil, finely chopped
- 1 bunch tarragon, finely chopped
- 1 bunch chives, finely chopped
- handful pea shoots
Preheat the oven to 220C/200C Fan/Gas 7.
Season the birds all over and stuff the cavities with the garlic cloves and thyme. Cover in the lardo slices.
Lay the bread slices in a roasting tin, with the butter and Parma ham and drizzle with olive oil. Put the pigeons on top and roast for 10–15 minutes, until cooked through, but still a little pink.
Remove the pigeons from the oven and set aside to rest, before carving into slices. Break the Parma ham and croutons into pieces.
Meanwhile, beat together the Gorgonzola and mascarpone in a bowl.
Blanch the peas, broad beans and sugar snap peas in boiling water for 2 minutes. Drain, then season with salt and pepper. Add the herbs and pea shoots, drizzle with olive oil and toss together.
To serve, spoon the cheese over the base of a large serving dish. Spoon over the vegetables, and top with the slices of pigeon. Drizzle over any meat juices, and scatter over the Parma ham and croutons.