Crown of East Lothian Pigeon with Kali Mirch Masala

1. Prepare the Vegetables:
   • Turn the carrots and neeps into even pieces, or cut them into evenly sized chunks if preferred.
2. Preheat the Oven:
   • Preheat your oven to 200°C (fan 180°C) or Gas Mark 6.
3. Make the Glaze:
   • In a small bowl, whisk together melted butter, honey, thyme, garlic, salt, and black pepper.
4. Combine the Vegetables and Glaze:
   • Place the carrots and turnips on a baking tray.
   • Drizzle the honey-thyme glaze over the vegetables. Toss to coat evenly.
5. Roast the Vegetables:
   • Spread the vegetables out in a single layer.
   • Roast in the preheated oven for 30-40 minutes, tossing halfway through. The vegetables should be tender and golden with slightly crisp edges.

Mash

1. Place potatoes in a saucepan and cover with cold water. Add salt.
2. Bring to a simmer over high heat and cook for about 15 minutes or until tender.
3. Drain and let potatoes dry in a sieve for 3 minutes, covered with a tea towel.
4. Push the potatoes through a sieve or potato ricer.
5. Warm the cream with butter and nutmeg in a small saucepan.
6. Stir the mixture into the mashed potatoes. Adjust seasoning and serve hot.

Roasted Crown of Pigeon

1. Prepare the Pigeon Crowns:
   • Remove pigeon crowns from the fridge 30 minutes before cooking. Pat dry and season generously.
2. Preheat the Oven:
   • Preheat your oven to 200°C (fan 180°C) or Gas Mark 6.
3. Sear the Crowns:
   • Heat oil in an oven-safe pan over medium-high heat.
   • Sear the crowns breast-side down until golden. Turn and sear the underside for 1-2 minutes.
4. Add Aromatics:
   • Add thyme and garlic. Reduce heat and spoon hot fat over the crowns for 30 seconds.
5. Roast in the Oven:
   • Roast for 8-10 minutes for medium-rare.
6. Rest the Crowns:
   • Let the crowns rest under foil for 5-7 minutes before serving.

Kali Mirch Masala

1. Heat oil in a heavy-bottomed pan. Add cumin, cloves, cardamom, cinnamon, and bay leaves. Sizzle for 1 minute.
2. Sauté onions until golden (8-10 minutes). Stir occasionally.
3. Add garlic and ginger. Cook until fragrant. Add tomatoes, turmeric, and garam masala. Cook until thick.
4. Add ½ pint stock and simmer for 10 minutes. Adjust consistency with water.
5. Roast and grind half the black peppercorns. Add to the masala with ½ pint water. Simmer for 30 minutes.
6. Blend the masala and pass through a sieve.
7. To finish, heat a tablespoon of masala with water. Whisk in butter until desired consistency and flavour. Adjust seasoning.

To Serve:

• Place a quenelle of mash and the glazed vegetables on the plate.
• Add pigeon breasts (on or off the crown) and dress with the masala sauce.