When I looked out my back window this morning, I saw a pair, a couple, a brace, of pigeons sitting on the fence. Innocently looking around, taking in a coolish but sunny morning, thinking about plans for the day. Or perhaps, as I am wont to surmise, thinking about nothing because their brains are too small. But they certainly are plump.
Perhaps, if one were inclined to shoot and eat them, perfect for a pigeon pie.
Which introduces British chef Simon Goodman.
Well, I'm sorry. Not to my taste. But it's up to you. At least you now know how to do it.