Roasted Squab Pigeon, Celeriac Fondant, Globe Artichoke and Cumberland Sauce (Serves 4) 4 squab pigeons, trussed with wings, neck and wishbone removed and reserved 1 large celeriac, cut into 7cm discs about 1.5cm thick 1 bunch English spinach, washed 4 globe artichokes, peeled, trimmed and cooked in acidulated water, then the centre removed 2 sticks [...]
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