INGREDIENTS

INSTRUCTIONS

POTATO ROSTI:  Peel and grate the potato. Melt the butter in a saute
pan, add the  potato and cook until golden brown on both sides. Season
and serve.  PIGEON  1 Butterfly the pigeon breasts and stuff with the
thyme. Melt the  butter in a pan and saute the pigeon for 3-4 minutes
on each side or  until cooked  2 Remove from the pan and set aside to
rest. Deglaze the pan with the  cracked gin, add the red currants and
cook for a few minutes.  3 Add the flour paste and stir until
thickened. Season and serve with  the pigeon breasts.  SPICY ASPARAGUS:
Preheat the oven to 150c/Gas Mark 2.  Heat the oil and butter in a
shallow ovenproof pan and fry the  asparagus. Add the lemon juice and
chopped chilli then transfer to  the oven for a further 8min or until
tender. Season and serve.  BLACKBERRY AND APPLE PUDDING:  1 Add the
sugar to the melted butter in a large bowl and mix well.  Whisk in the
eggs, baking powder and plain flour.  2 Spoon the fruit into the base
of two buttered ramekins and top with  the sponge mixture filling 5mm
below the rim. Microwave on High for 3  Converted by MC_Buster.  Per
serving: 2045 Calories (kcal); 194g Total Fat; (82% calories from
fat); 19g Protein; 72g Carbohydrate; 834mg Cholesterol; 2362mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2
1/2 Fruit; 37 1/2 Fat; 0 Other Carbohydrates  Recipe by: Ready Steady
Cook  Converted by MM_Buster v2.0n.

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