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<\/p>\nTony Singh served up a tasty Crown of East Lothian Pigeon breast with neeps, tatties and Kali Mirch Masala and Mash Potatoes on James Martin’s Saturday Morning.<\/p>\n
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.<\/p>\n
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 \u00bd grated nutmeg.<\/p>\n
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.<\/p>\n
For the Kali Mirch Masala: 6 tbsp rapeseed oil, 1 large onion, finely chopped, 10 cloves garlic, chopped, 4-inch piece of ginger, grated, \u00bd tin chopped tomatoes, 6 tbsp black peppercorns, \u00bd tsp turmeric powder, \u00bd tsp garam masala, 1 tsp cumin seeds, 6 black cardamoms, 2 cloves, Small piece of cinnamon, 2 Indian bay leaves, \u00bd pint strong chicken stock, Water (to adjust consistency), Salt, to taste, Sugar, to taste and 200g diced butter.<\/p>\n
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