Roasted squab pigeon with pastilla and redcurrant sauce

By Matt Tebbutt From Saturday Kitchen Ingredients For the pastilla 2 tbsp olive oil 2 squab pigeon legs (taken from whole pigeon, see below) 2 shallots, peeled and diced 2 garlic cloves, crushed 2–3 thyme sprigs 1 celery stick, diced 1 Portobello mushroom, diced 4 Parma ham slices, chopped dash sherry vinegar …