Spatchcock wood pigeon with bitterleaf, orange and walnut salad

Serves 4

• 100g orange juice
• 5 tbsp olive oil
• 2 cloves garlic
• 1 sprig thyme
• 1 pinch ground cinnamon
• 1 pinch ground allspice
• 4 wood pigeons
• 50g walnuts
• 2 large oranges
• 1 red onion
• 0.5 tbsp wine
• 2 heads chicory
• 1 small bunch chives
• 0 black pepper

Step 1
To order a copy for £7.99 with free UK p&p, go to guardianbookshop.

Step 2
In a flat dish that will fit the birds snugly, mix the orange juice, 1 tbsp of oil, the garlic, thyme, spices and salt and pepper.

Step 3
Immerse the birds and marinate for at least an hour, turning occasionally.

Step 4
Set the oven to 180C/350F/gas mark 4.

Step 5
While it heats up, toast the walnuts on an oven tray.

Step 6
When they have a little colour, tip them on to a chopping board, wipe the oven tray, and return it to the oven to get hot, ready for the pigeon.

Step 7
Heat 2 tbsp olive oil in a large heavy-based frying pan over a medium heat.

Step 8
Add the pigeons, skin-side down.

Step 9
The pigeons should be evenly flattened to create a flat piece made up of two breasts and two legs.

Step 10
Fry for 2 minutes, then turn and cook for another 2 minutes.

Step 11
Lift out of the pan and put on the hot oven tray, breast side up, to roast for 8 minutes.

Step 12
Add the marinade to the pan.

Step 13
Reduce until slightly thickened and set aside.

Step 14
For the salad, toss the oranges and onion in a bowl with the vinegar, salt and pepper.

Step 15
Roughly chop the walnuts, add the chicory, chives and remaining oil and mix.

Step 16
Season to taste.

Step 17
Remove the pigeons from the oven to a warm plate, pour over the marinade and set in a warm place for 5 minutes.

Step 18
Pile the salad on to the plates, cut the pigeons in half along the breastbone and arrange on top with a spoonful of sauce.

Step 19
Serve with good bread for the juices.

Step 20
To order a copy for £19.99 with free UK p&p, go to guardianbookshop.