POTATO ROSTI: Peel and grate the potato. Melt the butter in a saute pan, add the potato and cook until golden brown on both sides. Season and serve. PIGEON: 1 Butterfly the pigeon breasts and stuff with the thyme. Melt the butter in a pan and saute the pigeon for 3-4 minutes on each side or until cooked 2 Remove from the pan and set aside to rest. Deglaze the pan with the cracked gin, add the red currants and cook for a few minutes. 3 Add the flour paste and stir until thickened. Season and serve with the pigeon breasts. SPICY ASPARAGUS: Preheat the oven to 150c/Gas Mark 2. Heat the oil and butter in a shallow ovenproof pan and fry the asparagus. Add the lemon juice and chopped chilli then transfer to the oven for a further 8min or until tender. Season and serve. BLACKBERRY AND APPLE PUDDING: 1 Add the sugar to the melted butter in a large bowl and mix well. Whisk in the eggs, baking powder and plain flour. 2 Spoon the fruit into the base of two buttered ramekins and top with the sponge mixture filling 5mm below the rim. Microwave on High for 3 1/2 minutes. Serve with cream. Per serving: 2045 Calories (kcal); 194g Total Fat; (82% calories from fat); 19g Protein; 72g Carbohydrate; 834mg Cholesterol; 2362mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 37 1/2 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1349g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2016 (70%)|
|Amt Per Serving||% DV|
|Total Fat 224g||299 %|
|Saturated Fat 123.9g||620 %|
|Monounsaturated Fat 65.8g|
|Polyunsanturated Fat 13.8g|
|Cholesterol 2566.5mg||790 %|
|Sodium 2351.9mg||81 %|
|Potassium 1754.5mg||46 %|
|Total Carbohydrate 161.5g||47 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 148.5g|
|Protein 69.8g||100 %|
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Calories per serving: 2872
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