Braised Pigeon Breasts With Peas, Lettuce and Spring Onions

Serves 4

4 pigeons
salt and freshly ground black pepper
olive oil
1 bunch of spring onions, stalks chopped and bulbs left whole
1 clove of garlic, peeled and finely chopped
3 good knobs of butter
1 heaped tablespoon flour
795g-1kg/1 3/4lb-2lb 3oz peas, fresh or frozen
2 cos lettuces, quartered
1.1 litres/2 pints chicken or vegetable stock

You can use whole pigeons in this recipe, but I prefer to remove the bottom of each carcass with a knife or a pair of scissors to open and flatten them out like a book. The cooking time I have given is sufficient, but if you like your meat pink then feel free to lessen it.

Method
Preheat the oven to 220°C/425°F/gas 7 and get a high-sided casserole pan or roasting tray hot on the hob. Season the pigeons, then place them skin side down in the hot pan with a little olive oil until lightly golden. Remove from the pan and fry the chopped spring onion stalks and garlic for 1 minute until slightly softened. Add your knobs of butter and the flour. Turn down the heat and cook for a further 3 minutes without colouring. Add your peas, spring onion bulbs, lettuce and enough stock to cover, then place the pigeons on top, skin side up. Cook in the preheated oven for 20 minutes. Remove from the oven and allow to sit for 5 minutes before serving.