As promised please find below Tony Singh’s famous starter from his exploits on this seasons Great British Menu. Thanks again Tony!

Tony Singh’s Kellie Castle Pigeon with Gypsy Asparagus, Honey and Hazelnuts Dressing

For the Hazelnut Praline Paste

• 250 g Runny honey
• 250g whole hazelnuts
• 50 ml water
• 25ml Hazelnut oil

For the pigeon

• 4 x Plump wood pigeon Breast, approx 2oz/50 grams each , trimmed and skinned
• 4 x Purple Sparkler Radishes from the Garden, washed and finely shredded
• 300g x Peeled and washed and trimmed Gypsy Asparagus From the estate
• 100mls Olive oil
• 30mls Balsamic Vinegar
• 30grm Hazelnut Honey Praline ( see recipe)
• 150gms diced unsalted butter chilled
• 15ml/ 1 tbsp vegetable oil for sealing the pigeon
• Water to adjust the consistency of the Dressing
• Salt to taste
• Pepper to taste

Method for the Hazelnut Praline Paste

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place hazelnuts on a baking Tray and bake for approximately 15 minutes or until brown the skins start to peel.
3. Remove from oven,
4. Place the hazelnuts in a clean dish towel,
5. Briskly rub the nuts to remove most of their skins.  Set aside to let the nuts cool.
6. Place the Honey and water into a non-stick pan; heat gently over medium heat without stirring.
7. When the mixture begins to dissolve, add the  hazelnuts.
8. Mix well with a spatula and cook until the honey forms a light caramel (160° C ). You can check this with a sugar thermometer but it is best done my eye.
9. Pour the mixture onto a lightly oiled marble slab and cool till solid
10. Break the mixture into pieces and grind it finely in a Thermo mix with the Hazelnut oil.
11. Continue processing until it forms an oily paste, once made keep to one side

Method for the pigeon

1. Placing the praline in a heart proof bowl over a pan of boiling water, make sure the bowl is big enough not to fall into the pan but sits above the water, keep stirring the praline until it softens usually 5 to 8 minutes
2. Whisk in vinegar, and then slowly drizzle in the olive oil whist whisking to make a emulsified dressing.
3. Check seasoning and adjust with salt and pepper, if the dressing is to thick to spoon around the pigeon thin with the water, but add slowly whisking all the time until the desired constancy is reached.
4. Once this has been reached place in a small pan and put to one side.
5. In a large non stick frying pan place 100gms of the butter and melt over a medium heat, place in the Asparagus and season, keep moving the asparagus so they do not burn you are looking to cook them until they are al`dente this should take about 5 to 8 minutes
6. Whilst the asparagus is cooking place a non stick frying pan on to a high heat , when the oil just starts to haze, place in the pigeon breasts and season , cook for 40 seconds on this side flip them over and season again, then add the re-maiming butter to the pan. Once it has stared to foam up keep spooning it over the breasts to cook them evenly, cook them till medium rare this should only take 3 to 4 minutes in total.
7. Once the Breast are ready take them out place them on top a warm plate to rest
8. Take out the cooked asparagus from the pan, drain them of their butter and pat dry with kitchen paper
9. Place the praline dressing on a medium flame you want to just warm the dressing and it should never boil as it will split
10. To serve place a equal amount of the asparagus in the centre of each plate, then top with the shredded radish, slice the pigeon breast horizontally and place on top of the asparagus and then drizzle the warm dressing over the plate  and serve