Marinated pigeon breast in rhubarb and paired with warming flavours of star anise, cinnamon and cloves and served with a black garlic and rhubarb chutney.
Black garlic is a created by preserving normal white garlic at a certain temperature and humidity. It develops an almost jelly like texture and tastes like a rich balsamic vinegar with a slight smokiness.
Thank you to chef, Mike Keen and food photographer, Emma Kindred for sharing this recipe and imagery with us.