Seared wild pigeon breast, wrapped in parma ham, with Kinloch-grown peas and broad beans, pak choi a
Seared wild pigeon breast, wrapped in parma ham, with Kinloch-grown peas and broad beans, pak choi and chicory, in mint cream, served with citrus puy lentils
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Ingredients
- 14 wild pigeon breasts, skinned and cleaned
- 21 thin slices of parma ham
- g finely chopped onion
- g finely chopped garlic
- g diced carrots
- g orange zest
- g beef stock
- g flour
- g tomato purée
- g orange juice
- g port
- g redcurrant jelly
- g cooked puy lentils
- 1/4 onion, finely chopped
- 1 clove garlic, finely choppe
- g butter
- g fresh peas
- g fresh broadbean
- g cos lettuce
- g pak choi
- g chickory
- g double cream
- g water
- g fresh mint
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