1 garlic clove, crushed
2 garlic cloves, bashed
2 small onions, finely chopped
1 small savoy cabbage, finely sliced
4 thyme sprigs, leaves removed and chopped
2 thyme sprigs
2 large waxy potatoes, such as Charlotte, peeled
250ml/9fl oz chicken stock
sea salt and freshly ground black pepper
2 tbsp olive oil
2 knobs of butter
50²µ/1ΒΎ΄Η³ϊ clarified butter
150g/5Β½oz smoked bacon lardons
2 squab pigeons (each about 200g/7oz), legs separated and livers removed and reserved (ask your butcher to do this)
250ml/9fl oz dry white wine