Step 1

Confit legs:

Step 2

Take the legs of the squab pigeon.

Step 3

Place them in a large saucepan with thyme and garlic.

Step 4

Cover the legs with the vegetable oil.

Step 5

Confit the legs on a low heat until the legs are tender, about 30 minutes.

Step 6

Once cooked, remove the legs from the oil.

Step 7

Pick the meat and reserve.

Step 8

Season to taste with salt.

Step 9

Pigeon Sauce:

Step 10

Chop up the pigeon.

Step 11

Slice the shallots.

Step 12

Place the pigeon in a large sauce pan and cook until it starts to brown. This should take about 5 minutes.

Step 13

Remove the pigeon from the pan and set aside.

Step 14

In the same pan caramelise the shallots with the garlic and thyme; this should take about 5 minutes.

Step 15

Deglaze with white wine.

Step 16

Add both of the stocks and bring the mixture to the boil.

Step 17

Add the pigeon to the mixture and simmer for half an hour.

Step 18

Pass the mixture through a fine sieve.

Step 19

Set aside until ready to serve.

Step 20

Hot water crust pastry:

Step 21

Preheat the oven to 190°c.

Step 22

Put the plain flour and bread flour in a large mixing bowl.

Step 23

Add butter and use your fingertips to rub it through until it resembles breadcrumbs.

Step 24

In a small saucepan heat the lard until it’s fully melted.

Step 25

In a second pan add the salt to the boiling water and stir to dissolve. Add to the melted lard and mix to combine.

Step 26

Pour the liquid into the flour and mix with a spoon.

Step 27

Tip the dough out and work into a ball.

Step 28

Roll it out until the mixture is the thickness of a pound coin.

Step 29

Cut 10cm circles out of the pastry and mould the discs into a mini pork pie tin.

Step 30

Fill the pies with sausage meat and top with a pastry lid.

Step 31

Brush the pies with egg wash.

Step 32

Bake the pies for half an hour at 190°C.

Step 33

Leave to cool.

Step 34

Summer Cup Jelly:

Step 35

Mix together the chopped fruit, cucumber and mint.

Step 36

Add the summer cup liquor and lemonade and stir.

Step 37

Leave the mixture to infuse for 20 minutes.

Step 38

Use a sieve to strain out the fruit.

Step 39

Bloom the gelatine, once bloomed add to the summer cup mixture and stir to dissolve.

Step 40

Coleslaw:

Step 41

Add the egg, mustard, lemon juice, caster sugar, white wine vinegar and double cream to a blender and blend until fully combined.

Step 42

Slowly add the vegetable oil while blending on a slow speed until the mixture has emulsified.

Step 43

Season, to taste.

Step 44

In a large mixing bowl mix the salad cream, fennel, cabbage and onion.

Step 45

Season with fresh herbs.

Step 46

Pigeon:

Step 47

Cook the whole pigeon on barbecue for 5 minutes.

Step 48

Once cooked remove from the barbecue and take off the bone.

Step 49

Reserve the pigeon breasts.

Step 50

Place the pigeon breasts on a roasting tray and finish in oven for 2 minutes at 180c.

Step 51

Pies:

Step 52

Carefully slice the tops off the pies.

Step 53

Remove the sausage meat from the centre of the pies*.

Step 54

Fill with the picked leg meat and pour over the summer cup jelly.

Step 55

Replace lid and refrigerate until the jelly has set.

Step 56

*cold cooked sausage meat is a great addition to picnics or light summer lunches served with relishes, mustard or chutneys

Step 57

Serving:

Step 58

Place coleslaw in the centre of the plate.

Step 59

Top with the barbecued pigeon breast.

Step 60

Place the pie onto the dish.

Step 61

Garnish with fresh blackberries and serve with the pigeon sauce.