Pigeon Wrap


For the pancake:
1 egg, ½ lb flour – enough milk to make a thick batter
salt and pepper
add the cooked corn
fry each pancake til golden

For the plum sauce; ¼ cup of water
add a thumb of grated ginger
½ cup of dark soy
1 hot chilli (to your taste)
1lb of chopped plums
1 stalk of lemongrass

Simmer the sauce down until it smells amazing and is thick and sticky

Butterfly the breasts and marinade in a splash of dark soy and tabasco, a sprinkle of sea salt and a thumb of grated ginger. grill them over charcoal til pink, then slice lengthwise.

Cook corn over the coals in the husk

Grill the marinated breasts – add them to the sauce – and fill the pancake. Eat leaning forward as this is messy as hell. Also a great campfire recipe for wild duck…