Spiced Squab with Heirloom Carrots and Pomegranate Jus Preparation time:45 minsCooking time:1 hour 15 minsServes:4 0 ratings 12345 Ingredients 4 squab breasts, skin on Squab Stock 2 squab carcasses 1 large carrot, chopped 1 large onion, chopped 2 celery stalks, chopped 2 cloves garlic, bruised 1 cinnamon quill 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp black peppercorns 1 litre water Pomegranate Molasses 300ml pomegranate juice 2 tbs white sugar juice of half a lemon Pickled Radishes 125ml rice wine vinegar 60ml water 2 tbs caster sugar large pinch salt 4 radishes, thinly sliced Artichokes Puree 400g Jerusalem artichokes, peeled, chopped 40ml thickened cream Pomegranate Jus 1 quantity squab stock 100ml pomegranate molasses (recipe above) 1 tbs butter Heirloom Carrots 1 bunch baby heirloom carrots, peeled 2 tsp olive oil 40g butter 1 tsp cumin seeds 2 tbs honey Spice Rub ½ tsp ground cinnamon ½ tsp ground cumin ½ tsp ground coriander seeds ½ tsp tsp salt Notes Squab is a type of pigeon bred for eating. Jerusalem artichokes have a nutty flavour, look a bit like knobbly ginger and can be cooked and treated similar to a potato. They are not the same family and not to be confused with Globe artichokes. These pickled radishes would also be great served with cold meats or a cheese platter or added to a spring vegetable salad. Method To make the stock, place all ingredients in a pressure cooker. Bring to pressure and cook for 1 hour. Release pressure. Strain and discard solids. To make the molasses, stir all ingredients in a medium saucepan over medium heat until sugar dissolves. Simmer for about 15 minutes or until reduced to 100ml and is the consistency of runny honey (watch carefully as it will burn if left too long). Set aside. To pickle radish, stir vinegar, water, sugar and salt in a small saucepan over low heat until sugar dissolves. Boil for 3 minutes. Remove from heat and cool slightly. Pour over radishes in a heatproof bowl. Refrigerate for at least 2 hours to pickle. Drain to serve. To make artichoke purée, place artichokes in a saucepan of cold, salted water. Bring to a boil. Boil until soft. Drain. Blend to form a thick purée. Pass through a drum sieve. Beat in cream with a wooden spoon. Season. To make jus, bring stock and molasses to a simmer in a medium frying pan. Simmer until thickened and reduced to about 150ml. Whisk in butter. Season. To cook carrots, place them in a saucepan of cold, salted water. Bring to a boil. Boil until almost tender. Drain. Heat oil, butter and cumin seeds in a frying pan over medium-low heat. Cook seeds for 2 minutes or until fragrant. Add carrots. Cook, turning occasionally, until tender. Add honey. Cook, tossing, until caramelised. Score the skin of the squab breasts and season well. To make spice rub, combine all ingredients in a bowl. Dip the flesh side of each breast into the spice mix to completely cover and shake off any excess. Spray both sides with olive oil. Heat a frying pan over medium-high heat. Cook squab, skin side up, for 3 minutes. Reduce the heat to medium-low. Turn squab and for a further 3 more minutes. Remove from the heat and transfer to a warm plate to rest for 5 minutes. Slice. Serve squab with artichoke purée, carrots, pickled radishes and jus. Garnish with micro herbs.