• wood pigeon breasts
  • black pudding
  • splash of sherry vinegar
  • salad leaves
  • mustard vinaigrette (honey, whole grain mustard, white wine vinegar, olive oil and a pinch of sea salt)
  • diced bacon
  • dark soy sauce
  • splash of tabasco sauce
  • Sea salt and pepper seasoning


  1. Fry wood pigeon breast in butter – not for long as they are best served pink and rare
  2. De-glaze with a splash of sherry vinegar and set aside to rest
  3. Dress your salad leaves with a mustard vinaigrette
  4. Fry diced bacon with crumbled black pudding in a little oil
  5. Slice the breasts and arrange over the dressed salad