Ryan and Liam Simpson-Trotman served up a tasty grilled wood pigeon with roasted bone marrow, Girolle mushrooms, tromboncino and apple salsa and pickled elderberry jus on James Martin’s Saturday Morning.

The ingredients for the Pigeon Prep are: 2 whole oven ready wood pigeons, 50g butter, Maldon Salt & white pepper to season and 15g Rapeseed oil.

For the Pickled Elderberry Sauce: 100ml Demi-Glace, 50ml chicken stock, veg stock can be used, 10g of unsalted butter, Maldon salt to taste, 1tsp of pickled elderberries and a splash of the pickling liquor.

For the Tromboncino: 200g Washed Tromboncino, 50g Granny Smith Apple, 34ml Cold Press Rapeseed Oil, 10ml Sherry vinegar and Maldon salt to taste.

For the Girolles: 80g Girolle mushrooms, 10ml of rapeseed oil, 1 knob of butter, 1⁄2 tsp sherry vinegar, Pinch of Maldon salt and a turn of white pepper.

For the Bone Marrow: 2 marrow bones, from the shin of beef, split, 1 tsp sherry vinegar, Pinch of Maldon salt and a turn of white pepper.

For the garnish: Mexican Marigold.

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