Serves 4

For the marinade:
Garlic cloves 4, crushed
Picked thyme leaves 1 tsp
Black peppercorns 4, crushed
Olive oil 4 tbsp
Wood pigeon breasts 8

For the jus:
Demerara sugar 2 tbsp
Red wine 100ml
Port 100ml
Juice from canned prunes 3 tbsp
Thyme 2 sprigs
Juniper berries 5, lightly crushed

For the veg:
Butternut squash 1, peeled and cut into 2½cm cubes
Morels 100g
Shallots a handful, finely chopped
Garlic clove 1, crushed
Olive oil to drizzle
Salt and freshly ground pepper
Prunes 12, canned

Pre-heat the oven to 220°c/gm7.

Make the marinade. Mix together the four cloves of crushed garlic, thyme, black peppercorns and olive oil in a small bowl. With a sharp knife, score the skin of the pigeon breasts lightly and rub in the marinade. Leave for at least 45 minutes.

Place the butternut squash on an oiled baking tray and pop in the oven for about ten minutes until soft and slightly coloured. Clean the morels with a small brush and then gently wash to remove any dirt or grit and put to one side.

When the butternut squash is cooked, roughly mash and arrange in individual rings in the centre of bowls or large plates and keep warm.

Make the jus: combine the sugar and a tsp of water in a small clean saucepan and place over a high heat. Watch carefully as the sugar melts and turns dark golden brown, then pour in the port and the red wine and leave to reduce by one third.

Add the thyme, juniper berries and prune juice and cook until reduced by a further third. This should take about 10 minutes. Season to taste, strain and keep warm in a preheated jug.

Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place in the hot pan. They will need just a few minutes on each side until cooked (they should be served slightly pink in the middle). When done remove from the heat, cover with foil and set aside in a warm place for at least five minutes to rest.

Put the shallots, remaining garlic and a drizzle of olive oil in a small hot frying pan and cook for two minutes, tossing to avoid sticking and burning. Add the morels and cook for a further minute.

Take your plates out of the oven, remove the rings, carefully pile the pigeon breast portions on each and drizzle the jus over the top. Carefully arrange the prunes and the morels around the outside and serve with a shiraz, good claret or South African pinotage.

Chapel Street Brasserie and Wine Bar
12 Chapel Street, Penzance, TR18 4AW.

Tel. 01736 350222.
http://www.chapelstbrasserie.com