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Cut down either side of the breast bones of the pigeons and remove the breasts. Make a lengthways incision under the fillets of the breasts to make a pocket. Tuck inside a fresh bayleaf and a sprig of thyme. Remove skin from breasts. Heat chicken stock in a frying pan, add the pigeon breasts and poach gently for 2-3 minutes each side until cooked, but still quite pink in the middle. Remove pigeons from stock. Prepare marinade: Finely chop celery and spring onions. Peel carrot and dice with courgette. Cut peppers in half and discard cores. Chop flesh. Fry vegetables in a pan with a little walnut oil - keep them crisp and the colours bright. Remove vegetables to a plate. Add sherry and vinegar to pan and reduce to take out acidity. Add reduced stock, remaining walnut oil, walnuts and seasoning and whisk until blended. Pour marinade into a deep container. Add vegetables and then submerge squab in marinade, cool and refrigerate overnight. Serve thinly sliced with a little of the vegetables and marinade poured round. Garnish with salad leaves. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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