Spiced pigeon breasts with sweet potato and parsnip mash and wild mushrooms

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Donal Skehan

For the pigeon breasts

  • 1 tsp black peppercorns, crushed
  • 1 tsp coriander seeds, toasted and crushed
  • pinch ground cinnamon
  • pinch ground ginger
  • 4 pigeon breasts
  • 2 tbsp sunflower oil
  • 25g/1oz unsalted butter
  • 1 heaped tbsp redcurrant jelly
  • 1 lemon, juice only
  • salt

For the sweet potato and parsnip mash

  • 250g/9oz sweet potatoes, peeled and chopped
  • 250g/9oz parsnips, peeled and chopped
  • 600ml/20fl oz full-fat milk
  • 150g/5½oz unsalted butter, diced
  • salt and freshly ground black pepper

For the wild mushrooms

  • 1 tbsp sunflower oil
  • knob of butter
  • 300g/10½oz fresh mixed wild mushrooms, cleaned and trimmed
  • 1 garlic clove, crushed
  • 1 tbsp chopped fresh flat-leaf parsley
  • sea salt and freshly ground black pepper
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