Place the Jus-Rol baskets on a baking sheet to defrost. After a few minutes prick the centre well with a fork and fold the sides over. Brush with egg yolk and bake in the preheated oven for around 12 minutes, until golden. See how to make twisted corner baskets.
Thinly slice the shallots and garlic, gently fry, then add the white wine, Madeira wine and herbs and slowly reduce.
Make the rocket oil by blending together the rocket, olive oil and seasoning, ready for when plating up the dish.
Sear the pigeon in a very hot pan with a little oil for approximately 1 to 2 minutes on both sides. Remove from the pan when seared all over but still rare. Rest on a board.
Remove the sauce from the heat (it should have been reduced to a lovely sauce by now) and strain through a chinoise.
To serve, slice the pigeon and arrange in the basket covering with a small amount of the Madeira reduction. Garnish with a small handful of mixed leaves. Arrange the diced beetroot and blackberries around the plate and drizzle with a little rocket oil