Wow factor colourful starter to surprise any guest, best served on special nights
Preheat the oven at 200C and preheat a heavy bottom pan on it
Crush the garlic
Cut the pigeons in halves , removing the spine bone.
Place the pigeon in the preheated tray , add the garlic rosemary oil and salt a cook for around 15min, 20min for well done.
Cut the carrots in halves keeping their greens .
Cut the beetroot in wedges , keep the juice aside.
In a pot of boiling water cook the carrots until tender ,drain them.
Place the dried carrot in a hot pan and cook with a splash of oil until nice caramelised colour is achieved
Remove the bone from the cherries.
Place the red wine in a pan and reduce for 1min , add the stock, beetroot juice, bay leaves, star anise and cherries and cook until reduce by half.
Remove the star anise,bay leave and Keep 2 cherries on the side per person for garnish, blend the rest of the content in a food processor .
In a flat plate use the colourful jus to paint the base of the plate, place the pigeon, in the centre of the plate and garnish the dish with the beetroots, carrots and cherries, finish it with the coriander cress and chop hazelnuts
«Pigeon is better served a bit pink in the middle but if you like it well done just try not to overcook it ,otherwise it'll get really dry.»