Pigeon Wrap

Ingredients

• pigeon breast
• sweetcorn
• 1 egg
• 1/2 Ib flour
• milk
• 1/4 cup of water
• pinch of grated ginger
• 1 hot chilli (to your taste)
• 1Ib of chopped plums
• 1 stalk of lemongrass
• soy sauce

Method

1. Butterfly the pigeon breasts and marinade in a splash of dark soy and tabasco, a sprinkle of sea salt and a thumb of grated ginger
2. Grill the breasts
3. Cook the sweetcorn
4. For the pancake: mix the egg with ½ lb flour and enough milk to make a thick batter. Add salt and pepper
5. Add the cooked corn then fry each pancake until golden
6. For the plum sauce; mix ¼ cup of water with a thumb of grated ginger, ½ cup of dark soy, 1 hot chilli, 1lb of chopped plums
   and 1 stalk of lemongrass
7. Simmer the sauce down
8. Grill the marinated breasts and then add them to the sauce
9. Fill the pancake with the mix