Sous vide wood pigeon with salsa verde and black pudding beignets

To begin, submerge the lentils in water and leave to soak overnight

The next day, drain and rinse the lentils and place in a saucepan. Cover with cold water, bring to the boil and simmer gently for 20–25 minutes, or until tender

Drain the lentils and season to taste with salt and sherry vinegar. Keep warm until ready to serve

To make the salsa verde, place all of the ingredients in a liquidiser and blend until completely smooth. Refrigerate until required

Preheat a chargrill pan or barbecue until hot

Cut the radicchio into quarters, keeping the core intact. Lightly brush with oil and char on the chargrill pan or barbecue for 1–2 minutes on each side. Keep warm until ready to serve

To make the beignets, coat the black pudding in flour, then in the beaten egg and finally in the Panko breadcrumbs. Set aside until ready to fry

Preheat a water bath to 55°C

Place the pigeon breasts in a vacuum bag and seal with a bar sealer. Cook in the water bath for 15 minutes

Preheat a deep-fryer to 175°C

Deep-fry the beignets for 2–3 minutes, or until golden and crisp. Season with salt

Remove the pigeon breasts from the vacuum bag and sear in a hot frying pan for 10 seconds on each side. Slice lengthways as thinly as possible and season with the sea salt

To serve, spread the salsa verde across the base of 4 plates. Add a piece of radicchio, a few spoonfuls of lentils and 3 black pudding beignets to each plate. Divide the carved pigeon between the plates and garnish with the frisée