1). They call it squab, I call it pigeon Think chicken, only much, much smaller. The drumstick is about the size of an adult pinky finger, and there’s not much meat on the bone. It’s squab ...

When buying wood pigeon, look for meat that is deep-coloured and relatively clear of damage from shot. Young birds are the best for roasting to ensure tender meat, which is dark, very rich and gamey.

A young pigeon will have a supple breastbone and plump, pink flesh - these are ideal for roasting. Older birds, better for the stew pot, will have darker meat and more wrinkled skin. Pigeon ...