A to Z Recipes
Kentish Pigeons in a Pot with Plums
Fruit is widely used in savoury recipes in Kent and the delicate, slightly sharp flavour of plums goes well with the game. Pigeons are widely available in early autumn, when plums are at their best.

INGREDIENTS: Butter - 25 g (1 oz), Vegetable oil - 1 tbsp, Young pigeons - 4, prepared, Plain flour - 2 tsp, Onion - 1 medium, chopped, Cloves - 2, Fresh mixed herbs, such as rosemary, sage, thyme - 1 tbsp, chopped, Port - 100 ml (3* fl oz), Purple plums - 450 g (1 lb), halved and stoned, Freshly grated nutmeg - a pinch.

COOKING: 1. Pre-heat oven to 170C / 325F / Gas 3.
2. Heat the butter and oil in a large frying pan. Coat the pigeons lightly in the flour, shaking off any excess, then add to the pan and fry, turning occasionally, until lightly browned on all sides. Transfer to an ovenproof casserole.
3. Stir the onion into the frying pan and fry gently until beginning to soften. Spoon over the pigeons, then sprinkle the cloves and herbs over the top.
4. Stir the port into the frying pan, bring to the boil, then pour over the pigeons. Arrange the plums over the top. Cover tightly and bake for 1* hours until the pigeons are tender.
5. Transfer the pigeons and plums to a warmed serving platter. Boil the juices for 2-3 minutes to thicken them and concentrate the flavour. Add the nutmeg, then pour over the pigeons. Serve at once.