PONTACK SAUCE

Heat your oven to 140c
Add all ingredients to a small baking tray, slow cook in oven for three hours. Check every half hour and stir if needed.
Once finished add to mixer, blend until smooth then strain off using fine sieve. Add sauce to a small pan and reduce by half. You should be left with roughly 150ml.
Add 20ml of double cream and your butter to simmering sauce and bring to the boil to emulsify. Season to taste.

PIGEON & BLACK PUDDING

Preheat oven 200c

Heat oil in pan, add 2 slices of black pudding. When black pudding is
crispy it is ready to flip onto 2nd side add the pigeon breast to your pan, along with butter, thyme and garlic
Fry pigeon for one minute on either s
ide of breast allowing to brown slightly whilst basting with the thyme and butter. Finish in the oven for 1 minute. Remove from the oven and rest for two minutes.
Carve in half ready to be served.

TO ASSEMBLE

Using a small plate or bowl to plate you dish. First put the black pudding in the centre, arrange the endive leafs and wood pigeon neatly on top of black pudding.
Garnish with wild pea shoots and herb oil. Lastly add your sauce, we like to do this at the table.