Liam Nichols
From Store at Stoke Mill seasonal menu
Assembly of the dish
A large white plate is used. The pigeon gets carved under the heat lamp and
so does the sausage, both glazed in honey and mustard. Sausage is served
on a side plate.
Celeriac puree is placed on the plate, followed nay there
swede and carrot on one half of the plate. The rosti is placed to the right and
the pigeon placed on top of the rosti. Sauce to follow. Bosh!
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