Paul Rankin served up pigeon breast with sage and black pepper on James Martin’s Saturday Morning.

The ingredients are: 4 pigeons, 2 tbsp light olive oil, ½ medium onion, finely chopped, 1 small carrot, finely chopped, ½ stick of celery, finely chopped, 1 clove of garlic, crushed, 1 bay leaf, 4 juniper berries, 8 black peppercorns, 120ml red wine, 240ml chicken stock, ½ tsp cracked black peppercorns, 1 tsp chopped fresh sage, 25g butter, Buttered spinach or cabbage to accompany and 4 springs fresh sage, to garnish.

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