My favourite dish: Bryn Williams's braised sweetcorn and pigeon

Date:17-10-2013 07:59:36 read:7

My favourite dish: Bryn Williams's braised sweetcorn and pigeon

Wood pigeon and sweet sweetcorn are a perfect combination for chef Bryn Williams

Bryn Williams, the chef-patron of Odette’s restaurant in London, with his pigeon and sweetcorn dish 

Most people know sweetcorn just as corn on the cob, or straight out of a tin, but it’s so much more than that,” says Bryn Williams, the chef-patron of Odette’s restaurant in London, who celebrates this versatile ingredient, and a glut of others, in his latest book. “It’s not just a side serving; combined with the salty bacon and the richness of the pigeon, the sweetcorn in this dish tastes even sweeter than normal. It’s the perfect combination.”

Cooking time: 1 hour 10 minutes

Serves four

4 crown of wood pigeon

2 tbsp vegetable oil

20 baby onions, peeled

1 carrot, peeled and cut into strips

2 rashers of smoked streaky bacon, diced

500ml (18fl oz) good chicken stock

100g (3½oz) cooked sweetcorn kernels

50g (1¾oz) butter

Salt and freshly ground black pepper

Preheat the oven to 325°F/160°C/Gas 3.

Season the pigeons well with salt and pepper. Heat a large, heavy-based, ovenproof frying pan over a medium heat. When it’s hot, add a tablespoon of the vegetable oil. Put the pigeons into the pan and evenly brown them all over. Don’t be tempted to rush this – you’ll get more flavour and colour if you take your time. Transfer the pan to the oven for 10 to 12 minutes. Remove from the oven, take the pigeon out of the pan and set aside, covered, to rest for 10 to 15 minutes.

Blanch the baby onions and the carrot strips separately in boiling salted water, then plunge into ice-cold water to stop the cooking process. When they’re cold, drain and set aside on kitchen paper to dry. Heat another frying pan over a medium heat, add the rest of the vegetable oil and cook the bacon until crisp and golden. Add the onions and cook for a further two minutes. Cover the bacon and onion with the stock and bring to the boil. Add the sweetcorn and carrots, and simmer for five minutes. Add the butter, stir and season to taste. Remove from the heat immediately.

To serve, remove the pigeon meat from the bone if you wish. Pour the sweetcorn and bacon mixture into a large bowl or individual servings, and arrange the pigeon on top.

'For the Love of Veg’, by Bryn Williams, is published by Kyle Books (£25)

    Ever For Health Copy Rights 2013