During the Golden Era of fieldsports, dinners wouldn’t end with a pudding or cheeseboard. Instead, a savoury course was brought out – to aid digestion and invigorate the diner’s palate for more drink. Bring back this forgotten course with Philippa Davis’ modern alternative. Try dried fig, pigeon breast and smoked…
Pigeon and blue cheeses go well together and this recipe makes the combination fresh with apples and greengages
This Persian cracked wheat salad with pigeon is generous enough to feed a crowd. Be flexible with your quantities and add whatever ingredients take your fancy. Our best gamebird makes great salads, try our pigeon and blue cheese salad with russet dressing. PERSIAN CRACKED WHEAT SALAD WITH PIGEON This persian…
Warm pigeon salad with bitter leaves is a fantastic supper at any time of year. It is light enough for the summer months but the warm pigeon breasts add heartiness and comfort perfect for winter. If you’d prefer to not use cob-nuts, hazelnuts make a great alternative. Try Drew Ackroyd’s…
Devilled pigeon is a great way to give the grey grouse a kick. Skewer this to make a delicious dinner party canapé on a bed of salad leaves, or serve with green noodles and sprouting broccoli for a kitchen supper or quick lunch. Devilling has become quite old-fashioned, but it’s…
Pigeon with carrots and caraway is a delightfully simple dish and makes a perfect light supper as the evenings are getting warmer. The dish showcases just three ingredients, carrots, caraway and our best gamebird, pigeon, with varying flavours and textures that work together perfectly. Have a go at Drew Ackroyd’s…
Potted pigeon is as delicious as it is versatile. A great way to use up the birds lurking in the freezer, it is undoubtedly best served on toast with a cold beer. The British craze of potting may seem old-fashioned now, but try Drew Ackroyd’s recipe to bring potted pigeon…
Pot Kiln chef, Mike Robinson, shows you how to make pigeon pate
Pigeon kebabs with hare and rosemary work fabulously on a summer BBQ. Pigeon, dubbed as ‘squab’ in many restaurants is an often underrated bird. However, its rich, dark meat and gamey flavour makes it delicious when paired with hare and rosemary to create these top notch pigeon kebabs. PIGEON KEBABS…
Spatchcock pigeon is a great recipe when paired with middle Eastern flavours. The pigeon pastilla (a signature dish of Fez, the religious capital of Morocco) is a great example of how the pigeon can take on spices and come out on top. And Philippa Davis’ recipe for spatchcock pigeon below…
