Recipe of the month: Pigeon with quince, celeriac and sea vegetables

This month's delicious dish is created by chef Paul Foster of Tuddenham Mill


For the wood pigeonOne bird, de-feathered and legs removed. Reserve legs for sausage rollFor the sausage roll200g pigeon leg meat, hearts, livers, minced50g pork fat, mincedPinch finely ground juniper100g butter puff pastryEgg washFor the quince terrine4 large quince peeled and finely sliced200g butter250g sugarFor the celeriac puree1 large celeriac50g butter200ml chicken stockFor the pickled celeriac� celeriac200g vinegar100g sugarFor the molasses sauce200g brown chicken stock50ml white wine1 tsp molassesFor the sea vegetablesSea purslaneSea beetSea asterStone cropRock samphire


Quince terrine: Make a butterscotch out of the sugar and butter and pour on to a lined 1 inch high baking tray. Layer the sliced quince on top of the butterscotch and season with salt every other layer. Bake at 160�C for 30-40 mins until soft. When cooked, turn upside down and press overnight in the fridge with a flat weight.Celeriac puree: Wash peel and dice the celeriac, caramelise slowly in the butter, deglaze with the chicken stock and puree until smooth.Pickled celeriac: Thinly slice the celeriac, and mix with the vinegar and sugar, vacuum pack to pickle.Sausage roll: Bind the minced pigeon, liver, heart and pork. Season with the juniper and salt. Fill puff pastry with the mince mix, roll and brush with egg wash.Molasses sauce: Reduce the white wine with the molasses and stir in the chicken stock taste and check consistency.Sea vegetables: Pick and wash the sea vegetables, blanch in boiling water for 30 secondsTo finish the dish: Poach the pigeon in a water bath at 54�C for 40 minutes, remove from the bath and crisp up the skin in a frying pan with a knob of butter. Cut the terrine and warm gently through the oven. Heat up the puree and bake the sausage roll at 180�C for 10 minutes. Ensure all ingredients are at the correct temperature and seasoned and arrange on the plate.

Paul Foster is chef at Tuddenham Mill, High Street, Tuddenham, Suffolk IP28 6SQTel: 01638 713