1 Seal pigeon crown until golden and add butter, thyme and garlic
Baste the wood pigeon and roast in the oven at 200 degree C for 4-5 minutes, then leave to rest in a warm place.
2 Next, grate half of the hazelnuts into crowdie cheese mix and place in a piping bag, now roast the pigeon legs until golden brown.
3 Then, sweat down the shallots until nutty brown and de-glaze with sherry vinegar and add port and reduce until the liquid has evaporated.
4 Next, add chicken stock and reduce again until you have the consistency of a sauce and finish with some of the pan juices from the pigeon.
5 To serve, pipe the crowdie mix around the plate, before scattering with beetroot.
6 The pigeon is then sliced on top and dressed with leaves, pigeon dressing and chopped and grated hazelnuts.