Spit Roast Squab Pigeons with Autumn Vegetables

Prepare for the Roasted Salsify  Recipe   and Roasted Carrots  Recipe  . Peel the baby onions, and put into an ovenproof dish coated with olive oil. Cut off the stalks from the rainbow chard, wash and cut into thin strips, and put in a steamer container. Wash and drain the leaves and cut roughly into 5 cm/2 inch strips.

Start the barbecue under the spit. Season the pigeons all over with salt and pepper and thread on to a spit  Picture  . When ready put some red wine into the drip tray and start the pigeons rotating. Baste the pigeons every five minutes or so with wine and top up the drip tray with red wine as required  Picture  ,  Picture  .

Roast the pigeons for about 40 minutes or so until the legs just run clear when pierced with a skewer. When ready take off the spit, cut into portions and keep warm over the barbecue  Picture  . Put the contents of the drip tray into a saucepan and reduce to one or two tablespoons per serving.

Meanwhile cook the salsify and carrots. Quickly brown the baby onions in a little olive oil and finish off in the oven along with the other vegetables until tender  Picture  .

When everything is ready, lay out the vegetables on to serving plates, lay on top the piegeon pieces, spoon over some of the reduced wine marinade, serve and enjoy  Zoom  .