Seared wild pigeon breast, wrapped in parma ham, with Kinloch-grown peas and broad beans, pak choi and chicory, in mint cream, served with citrus puy lentils
Place 2 breast together and wrap in 3 slices of parma ham. Wrap in cling film tightly to form a cylindrical shape and place in the fridge to firm-up (ideally over night). Place in 220 degrees oven for 6 minutes, then rest for a further 5 mins. Slice the meat and arrange on the pea mixture, surrounded by the puy lentils.
Fry the onion and garlic until translucent. Add the carrots and cook for a further 3 mins. Add the flour and the tomato puree and then the remaining ingredients and simmer for 15 mins.
Sweat the onion and garlic, add the flour then make a sauce with the cream and water. Whisking well. Blanch the pak choi, chicory and cos lettuce for 15 seconds. Cook the peas for 5 mins and the broad beans for 3 mins. Add the peas, broad beans, mint and cos lettuce to the sauce. Arrange the pak choi and chicory in the centre of the plate. Add the mint and pea mixture on top. Slice the pigeon breast and sit on top. Carefully spoon the puy lentils around the side.