To cure the foie gras, pierce the foie gras with a knife along the veins then soak for 4 hours in the water and milk, along with lots of ice cubes to remove any blood

After 4 hours drain and pat dry. Put on a tray. Mix the rock salt and coffee and cover the foie gras with the mixture, pushing some underneath as well. Cure for 8 hours

When ready, remove the foie from the salt and coffee mix, wash off any excess and place in a vacuum pack bag with the chilled espresso for a further 8 hours. Once cured, steam for 7 minutes in a steamer and allow to cool at room temperature

To make the sour cherry purée, bring the sour cherries and the stock syrup to the boil. Pit the fresh cherries and place the pips in a piece of muslin, then smash to break up and tie to secure

Remove the sour cherries from the heat and add the fresh cherries with the bag of pips. Place the mixture in a vac pac bag and vacuum close - leave overnight just to marinade. When ready, remove the pips, blend and pass through a sieve. Season if necessary

To prepare the pigeon, burn any remaining feathers from the breasts of the pigeons with a blowtorch. Remove the breasts from the pigeons with a sharp knife

Vacuum pack each with a little olive oil, slice of lardo and thyme. Cook sous vide at 53°C for 12 minutes. When ready, seal the skin side in a hot pan with a little oil

Toast the spiced bread

To plate pour a tablespoon of cherry purée onto the plate. Slice the coffee-cured foie gras

Place the pigeon on the purée and the coffee-cured foie gras on the toasted spiced bread. Arrange the poached cherries around and decorate with Greek basil