Michelin star chef Mikael Jonsson cooks pigeon and chocolate dishes

Michelin star chef Mikael Jonsson, from Hedone in Chiswick, West London, creates two dishes from his menu. The first is a roasted breast and leg of squab pigeon, smoked mashed photo, black olive, almond and parsley. The second is warm chocolate, powdered raspberry, passion fruit jelly and Madagascar vanilla ice cream. Mikael also shows us a selection of canapés that he serves at Hedone: these are buckwheat Jerusalem artichoke, caviar, then red pepper foie gras and spiced jelly and finally Vitello ton ago