Ingredients

• 1 orange
• zest only
• 110g/4oz demerara sugar
• 1 large mango
• peeled
• cut into 0.5cm/¼in dice
• trimmings reserved
• 4 spring onions
• finely diced
• 2 red chillies
• seeds removed
• finely diced
• 1 lime
• zest and juice
• handful fresh coriander leaves
• finely chopped
• 2 tsp olive oil
• pinch salt
• pinch caster sugar
• 50g/1¾oz caster sugar
• 50ml/2fl oz water
• mango trimmings
• from above
• 1.5 litres/2 pint 12fl oz red wine
• 35g/1¼oz caster sugar
• 25ml/1fl oz sesame oil
• 4 wood pigeons crowns
• cleaned
• salt
• 2 tsp vegetable oil
• 25g/1oz butter
• vegetable oil
• 2 tbsp cornflour
• 1 leek
• white part only
• julienned
• salt
• 1 tbsp wasabi
• 1 punnet coriander cress
• pinch sea salt

Directions

• For the orange sugar
• dry the orange zest in a very low oven or an airing cupboard until completely dry.
• Grind 10g/½oz of the dried orange zest with the sugar in a spice grinder to a fine powder. Set aside.
• For the mango salsa
• mix all of the mango salsa ingredients
• except for the mango trimmings
• together in a bowl until well combined. Set aside.
• For the mango purée
• heat the sugar and water in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes
• or until the mixture is syrupy. Remove the pan from the heat and set aside.
• Blend the mango trimmings in a food processor with enough of the sugar syrup to form a smooth purée.
• Pass the purée through a fine sieve and transer to a squeezy bottle.
• For the red wine and sesame reduction
• heat the wine and sugar in a wide saucepan until boiling. Boil the mixture for 30-45 minutes
• or until the volume of the liquid has reduced to 110ml/4fl oz of syrup.
• Pour the reduced wine into a jug and carefully whisk in the sesame oil. Transfer the red wine and sesame reduction to a squeezy bottle.
• For the wood pigeon
• preheat the oven to 175C/350F/Gas 3½.
• Season the wood pigeon crowns
• to taste
• with salt.
• Heat the oil in an ovenproof frying pan and fry the wood piegon crowns
• skin-side down
• turning frequently
• for 4-5 minutes
• or until browned all over.
• Carefully turn the wood pigeon crowns over
• sprinkle over the orange sugar and add the butter to the pan.
• Roast ithe pigeon in the oven for 4-6 minutes
• (for medium) or until cooked to your liking. Remove the pan from the oven and set the pigeon aside to rest.
• Meanwhile
• For the crisp leek
• heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Sprinkle the cornflour onto a plate. Dredge the julienned leek in the cornflour and carefully place into the hot oil. Cook for 1-2 minutes
• or until crisp and golden-brown. Using a slotted spoon
• remove the crisp leek from the pan and set aside to drain on kitchen paper. Season
• to taste
• with salt.
• To serve
• remove the 2 pigeon breasts from each pigeon crown and slice each breast into thick rounds.
• Using a small pastry brush paint a stripe of wasabi down the centre of each of 4 serving plates. spoon a line of mango salsa on top of the wasabi.
• Arrange the piegon breast slices on top of the salsa and sprinkle over sea salt
• to taste. Place a few pieces of crisp leek on top of the pigeon breast.
• Squeeze a line of mango purée
• parallel to the stripe of wasabi
• on one side of the plate and squeeze another line of red wine and sesame reduction on the other side of the stripe of wasabi. Garnish each plate with a few sprigs of coriander cress.