Stuffed pigeon with apple mostarda, cognac and amaretto

To begin, run a blowtorch over the birds to burn off any feathers left on the surface. Wash the birds, dry well and set aside

To make the stuffing, add 100ml of the stock to a pan and bring to the boil. Add the breadcrumbs and stir until thickened to the consistency of polenta

Season with pepper and add the chopped mostarda and reduced amaretto. Add the egg yolk and work the filling for a few minutes using a wooden spoon

Stuff the cavities of the birds with the stuffing and tie the legs together to secure the stuffing inside

Preheat the oven to 180°C/gas mark 4

Heat a large pan over a medium-high heat and add the butter. Once foaming, season the pigeons and add to the pan, cooking for at least 3 minutes until browned all over. Once browned, add the rosemary, lemon juice and cognac to the pan

Cover the pigeons in slices of lardo and sprinkle the various spices and the sage leaves over the birds. Place in the oven for 15 minutes – the lardo will gently melt over the birds as they cook

Remove the pigeons from the oven and set aside to rest in a warm place. Place the pan used to cook the pigeons over a high heat and add approximately 200ml of stock. Allow to bubble and reduce to a thickened sauce consistency, then pass through a fine sieve

Use a melon baller to prepare small spheres of the peach, apple and mango

Carve the breasts and legs off of the birds, keeping them attached if possible. Serve with the fruit shapes, passion fruit, wild strawberries and the reduced sauce