Pigeon breast with watercress purée and girolles
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled girolles 50g/1¾ oz small girolles 1 banana shallot, finely chopped 50ml/2fl…
Pigeon with polenta
Succulent, roasted pigeon served atop creamy polenta, creating a delightful balance of rich flavours and comforting textures. Elegant yet approachable…
Squab pigeon with Moroccan braised vegetables
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tsp turmeric 1 tsp ground coriander ½ tsp allspice 1 tsp ground cumin 2 tbsp vegetable oil…
Spinach and pigeon pastilla
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 white onion, finely chopped 2 skinless pigeon breasts, finely chopped 30g/1oz pine…
Pigeon and mushroom pie with watercress purée
By Matt Tebbutt From Saturday Kitchen Ingredients For the pigeon legs 250ml/9fl oz chicken stock 4 pigeon legs 3 tbsp sherry vinegar 2 thyme sprigs 1 bay leaf…
Pigeon with gorgonzola and peas
By Matt Tebbutt From Saturday Kitchen Ingredients For the pigeon 2 squab pigeons, cleaned 4 garlic cloves, peeled and left whole…
Roasted squab pigeon with pastilla and redcurrant sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastilla 2 tbsp olive oil 2 squab pigeon legs (taken from whole pigeon, see below) 2 shallots, peeled…