Start by removing the breasts from the pigeon, remove the fillets and any sinew. Using the transglutaminase powder stick the breads together. Wrap the breasts in crepinette and now vacume pac and place in the water bath at 65oc for 45 minutes.
For the leg bon bon remove the meat from the legs and dice small. Heat a sauté pan until smoking and quickly sear the meat, deglaze with the brandy. Reserve the bones from the legs and scrape clean.
Boil in water then dry. Make a chicken mousse with the chicken breast egg whites and cream, rest in the fridge. Brunoise the shallots and garlic and sweat off in butter add the mixed mushrooms and cook, deglaze with jus.
Cool the mushrooms and finely chop. Fold the meat and mushrooms into the chicken mousse, now pipe into small silicon dome moulds and freeze. Once frozen take two domes and roll together.
Pane in the breadcrumbs and reserve.
For the radish slice thinly on a mandolin and using a small cutter cut out to circles mix the squid ink and white wine vinegar and add the radish.
For the pea puree bring a large pan of salted water to the boil and cook the peas for two minutes, strain and reserve the liquid, blitz the peas in the thermomix adding the butter and reserved liquid if required to adjust consistency.
To make the sauce warm the jus and add the squid ink and star anise bring to the boil and infuse for 10 minutes, strain and reserve.
To finish the dish heat a non stick pan with the vegetable oil and add the squab breast colour on all sides. Bring another pan with the water and butter to the simmer and emulsify, add the peas and beans, now finely slice the squid and add to the pan, season and cook for 1 minute. Finish with a squeeze of lemon juice. Deep fry the leg bon bon until golden then insert the cleaned leg bone.
To assemble the dish pipe the pea puree and top with the bon bons place the radish on the plate, now slice the pigeon and season with Maldon salt. Place the squid and peas on the plate and top with the pigeon. Pour the sauce around the pigeon and serve.