Paul Ainsworth squab pigeon casserole recipe

Paul Ainsworth served up a tasty squab pigeon casserole with pommes noisettes on Royal Recipes with Michael Buerk. The dish was original served at the wedding of Her Majesty the Queen in 1947.

The ingredients are: 2 tbsp olive oil, 2 knobs of butter, 150g smoked bacon lardons, 2 small onions, finely chopped, 1 garlic clove, crushed, 4 thyme sprigs, leaves removed and chopped, 250ml dry white wine, 250ml chicken stock, 2 squab pigeons (each about 200g), legs separated and livers removed and reserved (ask your butcher to do this), 1 small savoy cabbage, finely sliced, sea salt and freshly ground black pepper.

For the pommes noisettes: 2 large waxy potatoes, such as Charlotte, peeled, 50g clarified butter, 2 thyme sprigs and 2 garlic cloves, bashed.


See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef, available from Amazon

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