Puff pastry casket with squab pigeon and wild mushrooms

Serves four:

• 4 breasts of squab pigeon

• 1 good splash of brandy

• 4 pieces of puff pastry (8cm x 8cm and 1cm thick)

• 1 good splash of madeira

• 1 egg

• 300 ml chicken stock

• Salt and pepper

• 150 ml double cream

• 200 g of wild mushrooms, finely chopped

• 25 g pickled walnuts, finely chopped

• Half an onion, finely chopped

• 50 g unsalted butter

• 1 tsp fresh tarragon, finely chopped

• A few sprigs of chervil, to garnish

Method - pastry case

1. Brush the puff pastry squares with the beaten egg

2. Cut around the top of the puff pastry from the edge to form a smaller square (the "lid")

3. Bake on a tray for 8-10 minutes

4. Remove from the oven, place the "lid" on one side for later

5. Throw away any unbaked pastry

Method - sauce

1. Lightly fry the onion in butter and add the mushrooms. Cook for 3-4 minutes

2. Add the madeira and brandy and reduce by boiling rapidly

3. Remove the mushrooms and add the chicken stock

4. Reduce by half and add the double cream

5. Cook until a nice and creamy consistency is reached

6. Add the mushrooms back in and bring to the boil

7. Add the tarragon and pickled walnuts

8. Add the remaining butter and allow to melt

Method - squab pigeon

1. Season and gently fry the squab pigeon on both sides for two minutes

2. Carve the squab pigeon in preparation for when needed

3. Keep warm in the oven until ready to use

To serve the dish

Retrieve the cooked pastry case and "lid" and place the mushroom mixture and sliced pigeon on top of the pastry. Place on a serving plate and drizzle a little of the remaining sauce onto the plate. Place the "lid" of the pastry case on top and garnish with a few sprigs of chervil.