• 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


  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