set and match

Game, Set and Match, Mr Rufus - my main for Great British Menu 2017 - serves 8

Pip Lacey's Game, Set and Match, Mr Rufus - main for Great British Menu 2017, Murano

Confit legs:

Squab Pigeons (legs only)

400 ml veg oil

2, Sprigs Thyme

Cloves Garlic, crushed

Salt,

Pigeon Sauce:

squab pigeons

shallots

garlic,

thyme

milliliters white wine

veal stock

chicken stock

Water crust pastry pies:

plain flour

strong white bread flour

unsalted butter

lard

salt

water

kilo sausage meat

egg, lightly beaten

Summer Cup Jelly:

orange, chopped

strawberries, chopped

cucumber, chopped

mint,

milliliters Summer Cup Liquor

Lemonade

leaves of bronze gelatine

Fennel Coleslaw:

pasteurised egg yolks

tbsp English mustard

lemon, juice only

tbsp caster sugar

tbsp white wine vinegar

milliliters double cream

vegetable oil

fennel, shredded

white cabbage, shredded

white onion, shredded

Bunch of parsley, finely chopped

Bunch of chives, finely chopped

Salt and pepper,

Pigeon :

squab pigeons (legs removed)

Blackberries

2.    Place them in a large saucepan with thyme and garlic.

3.    Cover the legs with the vegetable oil.

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

5.    Once cooked, remove the legs from the oil.

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

4.    Remove the pigeon from the pan and set aside.

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

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

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

9.    Pass the mixture through a fine sieve.

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

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

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

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

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

7.    Tip the dough out and work into a ball.

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

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

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

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

1.    Mix together the chopped fruit, cucumber and mint.

2.    Add the summer cup liquor and lemonade and stir.

3.    Leave the mixture to infuse for 20 minutes.

4.    Use a sieve to strain out the fruit.

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

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

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

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

1.    Cook the whole pigeon on barbecue for 5 minutes.

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

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

1.    Carefully slice the tops off the pies.

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

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

4.    Replace lid and refrigerate until the jelly has set.

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

1.    Place coleslaw in the centre of the plate.

2.    Top with the barbecued pigeon breast.

4.    Garnish with fresh blackberries and serve with the pigeon sauce.

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