Kenny Atkinson served up a tasty Slow Roasted Squab Pigeon with Jerusalem Artichokes, Dates and Rose on James Martin’s Saturday Morning.

The ingredients are: 4 X Squab Pigeon, 50 Ml Rapeseed Oil, ½ Bulb Garlic, 7 Sprigs Thyme, 100G Butter and Salt.

For the Pigeon Sauce: 3 shallots – sliced, 3 garlic cloves – halved, 100g button mushrooms, ¼ bunch thyme, 1 bay leaf, 2 tsp tomato paste, 2 tsp coriander seed & white peppercorns, 300 ml red wine, 500 ml dark chicken stock and Pigeon legs – chopped.

For the Caramelised Artichoke & Yeast Puree: 300g Jerusalem artichokes, 50 ml olive oil, 100g unsalted butter, 12g fresh yeast and 100ml chicken stock.

For the Date Glaze: 300 ml date syrup, 5ml minus 8 raisin vinegar and 25g sugar.

To serve: Pink Peppercorns – Chopped, Dried Rose Petals – Chopped and Maldon Sea Salt.

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