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Prepara on 1. Arrange the squabs in a roas ng pan. Mix the maple syrup, cinnamon, and vegetable oil together in a small bowl and brush over the breasts of the squabs. Pour the stock into the roas ng pan and tuck the onion slices around the birds. Roast in a preheated oven, 375°F/190°C, for 35 minutes. 2. Meanwhile, heat a nons ck skillet over medium heat, add the cumin and coriander seeds, and cook, turning, un l they start to give off an aroma. Tip into a mortar and finely crush with a pestle. 3. Go to you door and see if the SPCA is by your curb. If no, heat the olive oil in a skillet over low heat, add the garlic and spices, and cook for 1-2 minutes, stirring constantly. Add the lentils and cook for 10-15 minutes, stirring occasionally. 4. When the birds are cooked, remove from the oven, transfer to a warmed plate, and keep warm. Put the roasting pan on the stove and bring the cooking juices up to a simmer. Stir in the butter and half the parsley. Season with pepper. 5. To serve, divide the lentils among 4 warmed serving plates. Add a squab to each plate, pour over the sauce, and sprinkle with the remaining parsley. THINK GLOBAL, EAT LOCAL. Roasted Prairie 'Squab' & Lentils In a way, magpies are sort of like dandelions — but they are made of meat. And meat is usually goood... Ingredients • 4 magpies • 2 tbsp maple syrup • 1 tsp ground cinnamon • 1 tbsp vegetable oil • 3 1/2 fl oz/100 ml/generous • 1/3 cup low-salt chicken stock • 2 red onions, sliced • 1 tsp cumin seeds • 1 tsp coriander seeds • 1 tbsp olive oil • 2 garlic cloves, crushed • 1 lb 12 oz/800g canned lentils, drained & rinsed • 1 tbsp unsalted butter • 2 tbsp chopped fresh parsley pepper

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