Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Roast pigeon and peas by Fergus Henderson

11 September 2006
Roast pigeon and peas by Fergus Henderson

INGREDIENTS

(serves one)

1 pigeon
Sea salt
Pepper
Sprig of sage
2 knobs of butter
50g peas
Small handful pea leaves
1tbs vinaigrette

METHOD

Season the pigeon inside and out. Put the sage into the cavity of the pigeon along with a knob of butter. Heat the second knob of butter in a frying pan and brown the pigeon then place, breast up, in a very hot oven for eight to 10 minutes. Remove and place upside down to rest for 10 minutes before serving.

Boil the peas and blanch the pea leaves. Drain and toss together in vinaigrette.

Fergus Henderson

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