Roast wood pigeon, chicory, rhubarb

Robin Gill’s gorgeous dish of roasted wood pigeon is served with marinated rhubarb, chicory, and a delicious sauce made from the offal of the birds. Robin recommends squeezing the bird carcasses over the plates at the table – a fun if macabre way to finish a dish. This recipe was taken from Larder by Robin Gill, published by Absolute Press. Photography by Paul Winch-Furness.

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