Squab refers to a young farmed pigeon rather than a wild or wood pigeon. They tend to be a little larger than their country counterparts and the flavour is not as gamey.
In this recipe we have paired it with some of its natural food and chosen to cook the legs separate to ensure they are at their most tender. To finish a generous helping of grated black winter truffle elevates the dish to something fit for a king.
The Artichoke restaurant staff were delighted to serve this seasonal dish as the main course for their 10th Anniversary Grand Finale Guest Chef Event with Raymond Blanc on the 31st October 2012.
Full recipe and more information about The Artichoke can be seen here