Roast wood pigeon breast
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.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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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. ![]()
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