A Spanish style salad of poached dove (or squab), preserved garlic, roasted red peppers, pine nuts, green onions and parsley.

Dove or squab roulade with a saffron-corn sauce and baby popcorn – quite the fancy wild game dish.

Dove breasts encrusted with sunflower seeds, served over beans and a cilantro-green chile sauce – topped with a fried quail egg.

Grilled wild doves Spanish style, with sage, rosemary and smoked paprika.