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Shanna's Pickled Pigeon In Walnut Oil

2 x Oven ready squab pigeons
1 x Bay leaf
4 sprg fresh thyme
5 fl oz brown chicken stock
FOR THE MARINADE
2 tbl Dry oloroso sherry
16 fl oz walnut oil
2 tbl Balsamic vinegar
3 fl oz reduced cooking liquor
1 tbl Walnut halves shelled, blanched and skinned
    Seasoning
1 stk celery
4 x Spring onions
1 sm Carrot
1 sm Courgette
1/2 sm Red pepper
1/2 sm Yellow pepper

 Method :
Cut down either side of the breast bones of the pigeons and remove the breasts. Make a lengthways incision under the fillets of the breasts to make a pocket. Tuck inside a fresh bayleaf and a sprig of thyme. Remove skin from breasts. Heat chicken stock in a frying pan, add the pigeon breasts and poach gently for 2-3 minutes each side until cooked, but still quite pink in the middle. Remove pigeons from stock.
Prepare marinade: Finely chop celery and spring onions. Peel carrot and dice with courgette. Cut peppers in half and discard cores. Chop flesh. Fry vegetables in a pan with a little walnut oil - keep them crisp and the colours bright. Remove vegetables to a plate. Add sherry and vinegar to pan and reduce to take out acidity. Add reduced stock, remaining walnut oil, walnuts and seasoning and whisk until blended. Pour marinade into a deep container. Add vegetables and then submerge squab in marinade, cool and refrigerate overnight.
Serve thinly sliced with a little of the vegetables and marinade poured round. Garnish with salad leaves.