Squab Pigeons with Judion Beans

Season the pigeons all over with salt and pepper. Chop the black olives into quarters to produce a couple of tablespoons. Cut a couple of preserved lemons into slices and then in halves, discard the lemon flesh and then cut the lemon rind into small pieces  Picture  .

Put the beans into a sieve, wash under the tap with cold water, put into a thick bottomed saucepan, stir in a couple of tablespoonfuls of olive oil along with the olives and lemon.

Brown the pigeons all over in a splash of olive oil in an ovenproof pan. Transfer to the oven at 400°F/200°C/Reg6 and cook for about 15 minutes  Picture  . Take out the oven, cut into halves discarding the carcasses, put into a new ovenproof dish and finish off in a low oven for about 10 minutes.

Meanwhile stir in the pea shoots or spinach to the bean/olive/lemon mixture, warm up over a medium heat, season with salt and pepper and spoon on to serving dishes  Picture  . Put on top the pigeon halves and pour over the juice from the cooking pan. Serve immediately and enjoy  Zoom  .