Tim Maddams’ recipe for Pigeon Pottage (or pigeon stew!) - Sporting Gun

Ingredients

• 2 pigeon breasts (you can use more if you like!)
• 1 rasher of proper bacon
• 1 large carrot
• 1 large onion
• 1 pinch chilli flakes (optional)
• ½ bunch asparagus
• 1 medium potato
• 3 cloves of garlic or a bunch of wild garlic if you have it
• a little rosemary or thyme (or both)
• a little fresh mint
• 1 cup frozen garden peas
• 150ml extra virgin olive oil
• 1pt water
• 1 tablespoon tinned chopped tomatoes
• 1 fresh, whole bay leaf (leave this whole so it’s easy to remove later)
• salt and pepper
• hard cheese, grated