Autumn is here, and there's nothing we like more then simple, comforting food using left-overs and seasonal veg like pumpkin, squash or gourd.

We used a combination of left-over barley, roasted pumpkin, shallots and cream as the base of the dish, then pan fried pigeon breasts with parsley and butter, and finished with steamed cavalo nero and hazelnuts.

Not the most delicate looking plate to come out of the AT kitchen, but it was utterly scrumptious, and the perfect lazy Monday lunch.