Grilled pigeon from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School by Stephanie Alexander and Maggie Beer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Braised flat onions, green olives and cavalo nero; Blackberry and onion sauce; Borlotti beans with pancetta; Crostini of pigeon liver, giblets and hearts; Gratin of pumpkin from the garden

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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