Roast pigeon crown with celeriac puree, spring greens and game chips with us, a perfect recipe for romance this Valentine’s Day.

This February Justin Kett from the Swan at Lavenham shares his recipe of Roast pigeon crown with celeriac puree, spring greens and game chips with us, a perfect recipe for romance this Valentine’s Day. Located in the heart of the beautiful medieval countryside village of Lavenham in Suffolk, the stunning 15th century Swan at Lavenham Hotel & Spa is steeped in centuries of history.  With its picture perfect exterior, luxurious surroundings, oak beamed interiors, open fires and cosy nooks, this romantic spa hotel brings together a deep sense of history and occasion with the very best in contemporary styling.

Justin Kett

Justin Kett

Serves 4

Ingredients

4 x pigeon

1 x celeriac

1 x small cabbage

Kale – Purple sprouting

1 x shallot

1 x garlic

2 x large potatoes

Milk

Cream

Butter

Method

  1. Peel and dice the celeriac and place in a pan with the peeled shallot and garlic then cover with milk and water, then bring to the simmer
  2. Trim the pigeon and remove the legs and wings
  3. Slice your cabbage and kale and trim the sprouting broccoli
  4. Peel the potatoes and slice into thin crisps then lightly fry, then season with salt
  5. Pass the celeriac of but keep some of the cooking liquid, then blitz with butter and a splash of cream until smooth
  6. Seal the partridge all over then roast for about 8-10 minutes at 180°C
  7. Blanch the greens in salted boiling water then add a knob of butter
  8. Put some of your celeriac puree on the plate with some greens and the roasted pigeon and use the pan juices as gravy

Enjoy

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