Pigeon breast with red wine gravy, roast leeks and wild mushrooms

Shopping list

• Fruit and vegetables

  • 4 garlic cloves, sliced
  • ½tsp picked thyme leaves
  • 2 sprigs thyme
  • 12 baby leeks, trimmed
  • handful wood ear mushrooms, sliced
  • 15-20 wild brown closed-cup mushrooms, sliced
  • 1 garlic clove, finely chopped
  • salt and freshly ground pepper

• Cooking ingredients

  • 6 black peppercorns, crushed
  • 4 tbsp cold-pressed rapeseed oil
  • 2 tbsp sugar
  • 6 juniper berries, lightly crushed
  • 2 tbsp cold-pressed rapeseed oil

• Drinks

  • 200ml red wine

• Dairy, eggs and chilled

  • 1 tbsp butter

• Meat, fish and poultry

  • 8 wood pigeon breasts

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