1. In a hot pan fry the pigeon on all sides until golden. add the garlic, thyme & butter to the pan and baste the pigeons in the foaming butter for approx 3 minutes.
2. Place in a preheated oven at 180 degrees for 6 minutes.
3. Remove the birds and the from the oven and leave to rest on a clean tray for approx 8/9 minutes.

1. Caramelise the shallots, pigeon legs and garlic on a high heat in a little oil.
2. Add the mushrooms and caramelise.
3. Turn heat down and add herbs and aromatics. stirring regularly.
4. Add tomato puree and cook out for a further 2 minutes.
5. Scrape contents out of pans into a fresh bowl and turn heat high on pans.
   
6. Add wine to the pan and deglaze, scrape the bottom clean.
7. Once the wine is reduced and syrup like, turn heat down and add the mix back into the pan.
8. Add the stock and bring to a gentle simmer, be careful not to rapid boil. skim as much fat as you can and keep skimming for approx 30 minutes.
9. Pass the sauce through a sieve and a muslin cloth. once passed, bring to a high heat and reduce to a sauce consistency.

Caramelised Artichoke & Yeast Puree

1. Peel and roughly dice the artichokes, cook in a pan with the olive oil for 8-10 minutes. add the butter and continue to cook in the foaming butter till all the veg is coated and golden.
2. Crumble in the yeast and cook for another 2 minutes.
3. Drain excess butter & add to the new pan. add stock and boil and reduce by 2/3rds.
4. Blend the artichokes in a blender until smooth, pass through a fine sieve and season.

Date Glaze

1. Add the sugar to a warm pan and light bring to a golden colour, add the vinegar, and deglaze.
2. Add the date syrup and bring to the boil, reduce slowly until a thick dark caramel consistency.

Remove the breasts from the carcass of the squab pigeon and trim up neatly, glaze the pigeon with the date glaze, season the skin with a little Maldon sea salt and crushed pink peppercorns, then finish with a sprinkle of dried edible rose petals. place the breasts on to the plate, spoon a little Jerusalem artichoke puree next to the breasts. Finish the dish with a little pigeon sauce.