Roasted Squab and Honey Mushroom-Sherry Jus

Preheat oven to 450 degrees F.

Rub the squabs all over with fresh herb marinade. Season with salt and pepper. In an oven proof skillet sear the skin side of the bird. Roast in the oven for approximately ten minutes or until the squabs are cooked. Remove the squab from the pan to rest ten minutes to allow even distribution of juices. In the same pan melt butter and cook the chopped onions and honey mushrooms until soft. Season. Add sprig of thyme. Dust the onions and mushrooms with flour and cook out for a few minutes. Deglaze pan with sherry and reduce by half. Add the stock and reduce further to sauce consistency.

Combine all ingredients together.

Wash and de-stem spinach. Heat pan on high. Add olive oil and butter. When the butter begins to sizzle add the garlic and cook until soft. Add the spinach right to the pan and sauté. Season to taste.

Boil the potatoes in salted water until tender and drain. Heat a pan on high. Add the olive oil and butter. When the butter begins to sizzle add the potatoes. Sauté until lightly coloured. Season. Finish roasting the potatoes in the oven until golden brown and crispy. Toss occasionally.

Place the spinach in a mound in the centre of a large dinner plate. Place the roasted potatoes around the spinach. Top with the roasted squab and spoon the sauce over.