Pigeon breast with beetroot crème fraîche

To create this fabulous pigeon breast recipe the first thing you need to do is cook the beetroot. Start by preheating the oven to 180°C/gas mark 4. Wrap the beetroot in foil and bake for approximately 2 hours or until fully cooked, then set aside until cool enough to handle

To make the citrus sauce, roughly chop the celery, carrot and onion. Heat the oil in a heavy-based saucepan then brown the vegetables, stirring occasionally. Stir in the flour and tomato purée and cook for 2–3 minutes. Gradually add the beef stock, stirring well as you do. Bring to a simmer for 1 hour

Pass the sauce through a sieve into a clean saucepan. Add the redcurrant jelly, a splash of Worcestershire and Tabasco sauces, plus the lemon juice and some salt and pepper. Simmer gently for 4–5 minutes while you pare the zest from the orange, cut it into fine julienne and add to the sauce

Melt the sugar in a stainless steel pan until it dissolves and turns a caramel colour. Stir this into the sauce and set aside

Peel the beetroot, chop it in quarters, then place in a food processor and blend into a rough paste. Crush the garlic and add to the processor with the crème fraîche, plus Tabasco, caster sugar and salt to taste. Mix well

Peel the black pudding. Take a 2.5cm stainless steel ring and press the raw black pudding down into it to create a cylinder, if necessary. Repeat to give four portions, put them on a baking tray and bake at 180°c/Gas mark 4 for 3–4 minutes

Peel the skin from the slices of butternut squash, then cut them into 1cm cubes. Gently simmer them in salted boiling water for 2 minutes then drain and keep warm

To cook the pigeon breast, start by seasoning with salt and pepper. Heat a little oil in a heavy-based frying pan until it starts to smoke. Add the pigeon breasts and fry for 2 minutes on each side, then set aside to rest in a warm place for 5 minutes

Spoon the sauce over the serving plates. Using two dessertspoons, form a quenelle of the beetroot mixture and gently place in the centre of each plate. Slice the pigeon breast and arrange around the quenelles. Put a black pudding cylinder near each quenelle, and garnish the dish with the butternut squash and cherries