pigeon

Two tiny breasts, about the size of my finger.  The skin is pretty, goosebumped to almost look like fish.  And the meat is dark. Shiraz.

Massage with garlic, mustard, thyme, then a few minutes in a hot pan.  Done.  The garden gives a leek for melting over a low flame.  And the vegetable drawer provides a potato, which I crush roughly, to make it more open to external flavours.  I reduce a colour-matched wine with more mustard, pepper, one teaspoon of sugar and butter, for extra juice.