Jus

cook out the mirepoix until softened, add pigeon carcasses and roast together at 180 degrees for 15 minutes, deglaze with red wine and port then add the veal stock. Simmer for at least 2 hours, constantly skimming to make sure you have a nice

Wild garlic oil

blanch wild garlic in boiling water for 5 seconds then refresh in iced water,dry off wild garlic as best you can, add together with the oil in a blender and blitz together. Hang strain through double muslin.

Lentils

Add carrots, lemon juice, ras el hanout, butter and a splash of water to a sauce pan, bring to a boil and cook out until carrots are soft and the ras el is cooked out, blitz to a smooth puree in a blender.

Blanch lentils until al dente (15-20mins)
To serve warm the puree with the lentils.

Pigeon

Season the breast and put into a vac pac bag with garlic and thyme and a touch of rapeseed oil. Sous vide at 58°C for 15 minutes, blast chill.
Do the same with the legs, but cook these at 65°C for an hour before blast chilling. Once chilled, double pané in flour, egg and panko bread crumbs.
To serve: sear the pigeon breast skin side down on a hot plancha/pan. Flip and finish with butter.

Deep fry leg lollipop.

Onion

Cut off the top of the onion and cook whole cut side down on a hot pan until the individual rings are charred, add a dash of veal stock to the pan and cook in the oven at 180°c for 30 minutes. Once cooled separate each layer of onion.