Spatchcock pigeon on sourdough recipe
 This squab pigeon recipe is sure to impress any dinner party guest. 4 squab pigeons, spatchcocked30ml/1fl oz Marsala wine2 garlic cloves, thinly sliced4 fresh thyme sprigsextra virgin olive oil4 slices pagnotta or sourdough bread8 slices pancetta150g/5½oz fresh porcini mushrooms, sliced500g/1lb 2oz Swiss chard, stalks removed and leaves cut into quarterssalt and freshly ground black pepper 4 squab pigeons, spatchcocked 30ml/1fl oz Marsala wine 2 garlic cloves, thinly sliced 4 fresh thyme sprigs extra virgin olive oil 4 slices pagnotta or sourdough bread 8 slices pancetta 150g/5½oz fresh porcini mushrooms, sliced 500g/1lb 2oz Swiss chard, stalks removed and leaves cut into quarters salt and freshly ground black pepper Method Put the pigeons in a bowl and add the Marsala, half the garlic and the thyme. Cover and marinade in the fridge for 1 hour.Preheat the oven to 180C/160C Fan/Gas 4. Heat a little oil in a large, heavy-based, ovenproof frying pan and sear the pigeons for 1 minute on each side. Reserve the marinade. Turn them skin side-down and add the bread and pancetta to the pan. Transfer to the oven for 4 minutes. Meanwhile, heat a splash of oil in another frying pan. Add the remaining garlic and cook briefly to soften. Add the porcini and fry for 3–4 minutes, or until just browning. Set aside in a warm place.Remove the pan from the oven and put the pigeons skin side-up on the bread. Return to the oven for 3 minutes. When the pigeons are cooked through, transfer to a chopping board (with the bread and pancetta), cover with foil and leave to rest. Reserve the cooking juices in the pan.Blanch the chard leaves in a pan of boiling salted water for 5 minutes, or until tender. Drain well, then dress with some good olive oil and season with salt and pepper. Keep warm. Pour the marinade into the frying pan used to cook the pigeons, bring to the boil and cook until reduced by half. Season with salt and pepper. Meanwhile, cut each pigeon into two pieces at an angle so you have two legs on one half and the breast on the other. Put a slice of bread on each plate and spoon the porcini on the bread. Set the pieces of pigeon on top and add the chard and pancetta. Drizzle over the Marsala sauce. Put the pigeons in a bowl and add the Marsala, half the garlic and the thyme. Cover and marinade in the fridge for 1 hour. Put the pigeons in a bowl and add the Marsala, half the garlic and the thyme. Cover and marinade in the fridge for 1 hour. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat a little oil in a large, heavy-based, ovenproof frying pan and sear the pigeons for 1 minute on each side. Reserve the marinade. Turn them skin side-down and add the bread and pancetta to the pan. Transfer to the oven for 4 minutes. Heat a little oil in a large, heavy-based, ovenproof frying pan and sear the pigeons for 1 minute on each side. Reserve the marinade. Turn them skin side-down and add the bread and pancetta to the pan. Transfer to the oven for 4 minutes. Meanwhile, heat a splash of oil in another frying pan. Add the remaining garlic and cook briefly to soften. Add the porcini and fry for 3–4 minutes, or until just browning. Set aside in a warm place. Meanwhile, heat a splash of oil in another frying pan. Add the remaining garlic and cook briefly to soften. Add the porcini and fry for 3–4 minutes, or until just browning. Set aside in a warm place. Remove the pan from the oven and put the pigeons skin side-up on the bread. Return to the oven for 3 minutes. When the pigeons are cooked through, transfer to a chopping board (with the bread and pancetta), cover with foil and leave to rest. Reserve the cooking juices in the pan. Remove the pan from the oven and put the pigeons skin side-up on the bread. Return to the oven for 3 minutes. When the pigeons are cooked through, transfer to a chopping board (with the bread and pancetta), cover with foil and leave to rest. Reserve the cooking juices in the pan. Blanch the chard leaves in a pan of boiling salted water for 5 minutes, or until tender. Drain well, then dress with some good olive oil and season with salt and pepper. Keep warm. Blanch the chard leaves in a pan of boiling salted water for 5 minutes, or until tender. Drain well, then dress with some good olive oil and season with salt and pepper. Keep warm. Pour the marinade into the frying pan used to cook the pigeons, bring to the boil and cook until reduced by half. Season with salt and pepper. Pour the marinade into the frying pan used to cook the pigeons, bring to the boil and cook until reduced by half. Season with salt and pepper. Meanwhile, cut each pigeon into two pieces at an angle so you have two legs on one half and the breast on the other. Put a slice of bread on each plate and spoon the porcini on the bread. Set the pieces of pigeon on top and add the chard and pancetta. Drizzle over the Marsala sauce. Meanwhile, cut each pigeon into two pieces at an angle so you have two legs on one half and the breast on the other. Put a slice of bread on each plate and spoon the porcini on the bread. Set the pieces of pigeon on top and add the chard and pancetta. Drizzle over the Marsala sauce.