Flame Grilled Pigeon is a simple, classic Tuscan dish that reminds me of the villa we stayed in during a gorgeous Italian autumn.

First remove the wings, neck and back bones. Place bird, skin side down and place hand firmly on the breastbone to flatten. Rinse and dry thoroughly. Season with salt, freshly ground pepper, rosemary, olive oil and some fresh bay leaves off the hedge in the garden. Cover and leave to rest for 90 minutes. Build the fire so by the time the pigeons have rested the fire is a mass of hot embers. Dab the birds with a cloth to rid them of excess oil. Throw some bay leaves on the hot coals and grill pigeons flesh side down for around 5-6 minutes. Turn and cook, but only for a minute or two to brown and crisp the skin. Allow to rest in a warm spot for 4 minutes. Make a complimenting sauce with a rich reduced stock and a dash of the luscious sweet wine vin santo.

Serve with grilled porcini's, small caramelised onions and large green olives. Enjoy with a glass of Brunello di Montalcino.

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