Tony Singh served up a tasty Crown of East Lothian Pigeon with Kali Mirch Masala and Mash Potatoes on James Martin’s Saturday Morning.

The ingredients are: 500g carrots, peeled and cut into turned pieces, 500g neeps, peeled and cut into similar-sized chunks and turned, 3 tbsp melted unsalted butter, 2 tbsp honey, 2 sprigs fresh thyme, Salt and freshly ground black pepper, to taste and 1 clove garlic, chopped.

For the Mash: 500g floury potatoes (e.g., Maris Piper), peeled and sliced into 1cm thick rounds, 140g butter, cut into cubes, 100ml double cream, Salt and freshly ground black pepper, to taste and ½ grated nutmeg.

For the Pigeon: 4 crowns of pigeon (trimmed of excess fat or sinew), 4 tbsp Scottish rapeseed oil, 4 sprigs fresh thyme, 4 cloves garlic, lightly crushed, Salt and freshly ground black pepper, Diced butter for basting.

For the Kali Mirch Masala: 6 tbsp rapeseed oil, 1 large onion, finely chopped, 10 cloves garlic, chopped, 4-inch piece of ginger, grated, ½ tin chopped tomatoes, 6 tbsp black peppercorns, ½ tsp turmeric powder, ½ tsp garam masala, 1 tsp cumin seeds, 6 black cardamoms, 2 cloves, Small piece of cinnamon, 2 Indian bay leaves, ½ pint strong chicken stock, Water (to adjust consistency), Salt, to taste, Sugar, to taste and 200g diced butter.

See recipes by Tony in his book titled: Tasty available from Amazon now.