Pot-roasted pigeon with garlic and grilled figs

I first learnt bow to cook pot-roasted pigeon from a Greek chef who used a combination of walnuts, brandy and cream. The Tuscan style of pot roasting—lots of garlic and lightly crumbed with Parmesan and breadcrumbs—makes the dish less rich. Just when you thought it might be entirely Mediterranean I add the curry for piquancy. I once stacked 80 pigeons into a pyramid studded with figs and surrounded it with lemon wedges—it’s a courtyard platter dish after all.

This dish is an alfresc