John Williams Squab Pigeon with Gratin of Celeriac Dauphinoise recipe on James Martin’s Saturday Morning

John Williams serve up Squab Pigeon à la Presse with Gratin of Celeriac Dauphinoise on James Martin’s Saturday Morning.

The ingredients are: 2 x Squab Pigeon, 100ml Duck Stock, 100ml Thickened Veal Stock, 50ml Port, 30 ml Armagnac, 30g Duck liver parfait, 30g Shallots, 15g Crushed Black Peppercorns, Half a bottle good Burgundy, 20g Unsalted Butter, 5g Green Peppercorn, 1n Bay Leaf, 2no Sprig of Thyme, 10g Dijon Mustard, 15g Soft Breadcrumbs, 2g Flat Parsley and Oil/Butter for cooking and Seasoning.

For the Gratin of Celeriac Dauphinoise: 200g Celeriac, 40g Butter, 1 clove Garlic, 150g Gruyere Cheese Milk, 75ml Milk, 100ml Cream and Salt, Pepper and Nutmeg to taste.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.