Ingredients
- 4 pigeon, jointed into breast and thighs
- 60 g butter
- dashes of rapeseed oil
- 100 g streaky bacon, lardons
- 4 shallots, finely chopped
- 350 g frozen peas
- small handful wild garlic, leaves (if none available use 3 new season garlic cloves, crushed to a paste)
- 1 tsp caster sugar
- 1 tsp plain flour
- dashes of white wine
- 150 - 200 ml chicken stock
- 6 spring onions, finely sliced
- 1 little gem lettuce
- 1 tbsp lovage, chopped
- boiled new potatoes, to serve
Description
Rachel Allen’s Pigeon Is Served With A Light Sauce Of Wild Garlic, Lettuce, Peas And Fresh Lovage (a Celery-like Herb)
UK TV
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