Pigeons are one of my favourite meats when cooked in the salt pastry it keeps the birds so juicy and soft. The chestnuts used raw here adds a lovely texture. So often used cooked, it's a real treat to have them in season and use them fresh like this. With the pickled blackberries, they really complete this dish for me.
I really love cooking fish en papillote, it always adds a bit of theatre. I'm also a huge fan of broccoli, even cooked and served plain - delicious! In this dish I chose to blanch and then roast the florets in the pan so the tops are a little crispy and offer a different flavour to the boiled stems. I quite like the variation this offers in each mouthful.
I love making these potato pancakes, it’s a great recipe that I often make at home. Whether it be for breakfast, lunch or dinner they’re easy and delicious at any time. Here it’s with duck egg for some decadence and cima di rapa, also known as turnip tops, which is a wonderful rich dark green leaf that works magically with this dish.