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4 x 450g/1lb Anjou squab pigeons, 4 tbsp groundnut oil, 50g/2oz butter, 2 garlic cloves, peeled, sliced, 8 black peppercorns, crushed
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INGREDIENTS PRAWN SALAD, 120g Birds Eye Emperor Prawns, 50g bean shoots, rinsed, 1 small carrot, peeled and cut into matchstick shapes, ¼ cucumber, halved lengthways, seeds scooped out with the flesh and skin cut into matchstick shapes
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