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Squab pigeon, pearl barley and truffle risotto, hay-smoked offal brochette by Mark Jordan

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This luxurious dish from Mark Jordan matches the rich flesh of squab pigeon with truffle. The offal brochettes are smoked with hay before serving for an aromatic and theatrical finish.

Find the recipe here: http://www.greatbritishchefs.com/recipes/pigeon-truffle-risotto-recipe

4650 | Chefs | Cooking

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Written by The Chef's Circle

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