Put the pigeon breast in a sous vide bag with half the butter, thyme, salt, pepper & honey for 20 minutes at 64°C in a water bath. This will allow the breast to cook through thoroughly, but still retain a pinkish hue whilst also taking on the flavour of the honey.
Remove the pigeon from the bag, allow to cool and then pat dry.
Cut the filo pastry into 4cm strips, brush with egg wash, and then place another filo strip on top.
Repeat 4 times, and then keep the pastry under a damp cloth.
Starting from one end of the strip, roll the pigeon breast up in the filo pastry to form a parcel.
Place on baking sheet and brush with remaining egg wash.
Preheat the oven to 180°C/350°F/Gas4.
To cook the pigeon, bake in the oven for 6 minutes until the filo pastry is golden.
Allow to rest for a few minutes and then carve in half.
To prepare the Jerusalem puree
Peel and finely slice the Jerusalem artichokes and put into water with dissolved vitamin C powder - this will prevent it from going black.
Slice one small potato (roughly the same size as the artichokes) into the milk in a saucepan.
Drain the artichokes and add to the milk, discarding the vitamin C water.
Bring to the boil and simmer until tender.
Once tender, blend with a hand blender until smooth.
Add the remaining butter, salt & pepper to puree then keep warm on the stove.
To cook the potatoes and broccoli
Place the air dried ham on a tray under the grill and cook until crisp.
Blanch purple sprouting until tender and then season.
Cut the remaining potatoes into a cylinder then slice on a Chinese mandolin.
Butter the slices, season and dust with a little corn flour.
Place on a slip mat in a flower shape, and repeat 4 times, building up the layers.
Place another slip mat on top and then cook in the oven for 8 – 10 minutes until golden and crisp.
Place the pigeon breast on the plate with a swipe of artichoke puree next to it.
Place the purple sprouting next to it with the air dried ham sprinkled over the top.