Pigeon Pie

That Wood Pigeon has been sitting on top of the hedge for half-an-hour. I am just imagining it surrounded by some nice shortcrust pastry and a jus followed by creme brulee.

I have also received some very good vegetable/fruit/flower names for famous people from Karen in Franceland and Freda in the Shire of York: John Lemon and Yoko Onion. Then there's Banana Miscouri (y'know. . . with the heavy black specs), Nenah Cherry, Broccoli Spears.

Then there's celebrity food in general : Paris Stilton. Alan Sugar, Flan Morrison, Sar-dean Martin, and the Cray (fish) twins! How about Colin Flower? Barbara Carrotland, if we're into authors. Jefffrey Artichoke? I've thought of some more: Ringo Starfruit, Codplay, Daffy, Pineapple Cruz, Fillet Collins, and of course the famous love song Salmon Enchanted Evening! Keep them coming!

Here is a recipe for Wood Pigeon Pie:

Ingredients
2 nice fat wood pigeons
salt and pepper
250g stewing beef
250g shortcrust pastry
beaten egg to glaze
2 tsp cornflour
300ml stock

Method
1. preheat the oven to 180C/350F/Gas 4.
2. Joint the birds into two breast joints and two leg joints each and stew the rest of the carcass in a little water to make stock for the gravy.
3. Cut the beef into small pieces and line a deep 20cm/8in pie dish with these.
4. Lay the pigeon joints on top, cover with water, add salt and pepper, then cover the pie dish with lid or greased paper. Place in the oven and simmer for 1½ hours.
5. Remove from the oven and raise oven temperature to 200C/400F/Gas 6.
6. Cover the pie with the shortcrust pastry, brush the top with beaten egg, put back into the oven and bake until the pastry is golden brown.
7. Make a gravy by mixing 10g/2tsp cornflour with a little cold water and add to 300ml/10fl oz of the warmed stock. Allow to thicken while stirring, season and serve with the pie.