Recipe: Roasted Squab and Bordeaux Porcini Mushrooms

1 Preheat your oven to 200°C (390°F) (gas mark 7-)

2 Dress your squab: cut and remove the neck and head and cut the legs halfway through then clean it while keeping the liver and heart then tie with a string to hold the thighs in place.

3 In a casserole melt your bacon then once melted place your squab seasoned inside with thyme laurel and a few grains of salt, first on one side let it brown and do the same on the other side then place it upright again.

4 Add around it your neck and the tip of the crushed wings the liver your shallots a little thyme and bay leaf, 10cl (0.4 cup) of water then put in the middle of the oven uncovered for 12 minutes basting from time to time.

5 In the meantime cut your porcini feet into small 2cm cubes approximately and the heads into triangles, in a pan pour a little grapeseed oil when it is very hot sear the porcini on high heat salt and pepper as soon as they have browned add a generous knob of demi-sel butter, turn off the heat and cover.

6 Your squab is now cooked, remove your casserole, place it on a plate and cover it with aluminum foil for about 10 minutes (resting).

7 Put your casserole back on the heat skim off a little fat then add 5 cl (1.7 fl oz) of water bring to a boil taste then strain it.