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Introduction

Awarded with a CBE for his services to the catering industry, Brian Turner has received numerous accolades and other awards in his career, and is recognisable for his extensive television appearances and his take on Great British cuisine.

Method

Method for pigeon

  1. Preheat the oven to 180°C/Gas 4.
  2. Season the crowns, then rub with butter and mace and allow to sit for 30 minutes.
  3. Heat a frying pan until hot, add the oil and sear the breasts on each side.
  4. Place in the oven and roast for 12-15 minutes.
  5. Remove from the oven and leave to rest for 5 minutes.
  6. Pour out the excess fat from the roasting pan, then add the shallots and sweat for 2 minutes.
  7. Add the vinegars, bring to the boil and reduce by half.
  8. Add the stock and reduce by 1/3.
  9. Add the butter and season.
  10. Slice the pigeon off of the bone.
  11. Strain the sauce into a clean pan, and use half to baste the pigeon.
  12. Add the parsley and chervil to the rest of sauce

Method for potatoes

  1. Preheat the oven to 200°C/Gas 6.
  2. Cut the potatoes into 3cm/1¼" cylinders and slice very thinly.
  3. Mix with the clarified butter and season with salt and black pepper.
  4. Heat a 15cm/6" diameter frying pan and lay the potato slices overlapping into the base of the pan.
  5. Repeat for around 3 layers, then cook until the potato slices are coloured.
  6. Place in the oven for 10 minutes.

Method for peas

  1. Heat a pan of water until boiling then add the spring onions and blanch for 1 minute.
  2. Drain and refresh.
  3. Heat a frying pan until just warm and add the butter, peas and spring onions.
  4. Cook for 2 minutes on a gentle heat.

To serve

  1. Turn potato cake onto the centre of the serving plate.
  2. Place the peas in the centre of potato.
  3. Place 3 pigeon breasts on top of the spring onions/peas.
  4. Pour the sauce over and serve.