Pigeon pie with sour green tiger tomato pickle and Cumberland sauce

Shopping list

• Fruit and vegetables

  • 1 blood or Seville orange, finely sliced zest and juice, plus extra zest for grating
  • 1 Amalfi or regular lemon, finely sliced zest and juice, plus extra zest for grating
  • 1 x 2.5cm/1in piece root ginger, finely grated or chopped
  • celery cress, mustard cress or onion cress

• Tins, packets and jars

  • 4 tbsp redcurrant jelly
  • 800g/1lb 12oz plain flour, plus extra for dusting

• Cooking ingredients

  • sea salt
  • 1 tsp pickling spice
  • 1 bay leaf
  • 225ml/8fl oz good quality white wine vinegar
  • 225g/8oz caster sugar
  • 1 tsp mustard powder
  • good pinch allspice
  • good pinch freshly ground black pepper
  • salt, to taste
  • 10g/½oz table salt

• Drinks

  • 4 tbsp good quality ruby port

• Dairy, eggs and chilled

  • 1 tbsp duck fat
  • butter, for greasing
  • 200g/7oz lard
  • egg wash, made with beaten free-range egg yolk and a little milk

• Meat, fish and poultry

  • 4 wood pigeons (with livers and hearts), skin removed
  • 4 squab pigeons (with livers and hearts), skin removed
  • 200g/7oz pork back fat (lardo)
  • 200g/7oz piece unsmoked streaky bacon from the belly

• Other

  • 20 small green tiger tomatoes, or other green tomatoes, skinned and sliced
  • 500ml/18fl oz water

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