Roast wood pigeon breast

Serving size: 4
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients:

4 wood pigeon breasts
4 figs
2 tbsp of honey
1 tsp chopped thyme
2 heads of chicory red or white
1 bunch of watercress
50g pine nuts
100g Cote Hill Blue, diced
Half tsp of smoked paprika


Featured in:
January 2017

METHOD
Halve the figs. In a sauté pan warm the honey and thyme and add the figs for 30 seconds or until soft.

Add a teaspoon of butter to a warm frying pan, season with salt and smoked paprika. When butter is foaming add pine nuts and sauté until golden. Remove and drain onto kitchen paper.

Shred chicory and mix with the watercress.

Heat frying pan until hot and add oil. Season pigeon breast with salt and pepper and place into frying pan. Sear each side for approximately 1 minute and take out of pan and leave to rest for 2 minutes.

Arrange ingredients on plate.



Never miss a copy!

Big savings when you take out a subscription.

Celebrate International Women’s Day At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pmThis annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments. ... See MoreSee Less