We have some lovely new season’s produce to lift the spirits at this time of year, including:
- sweet Blood Oranges that are perfect for breakfast or a healthy snack and can make delicious salads, puddings and cakes.
- Seville Oranges – time to make your marmalade, or this delicious cake.
- Pistachios and Almonds – imported from small, organic farmers in Spain by Susana & Daughters.
- Almond Butter – healthy, organic – a great substitute for peanut butter for breakfast or as an ingredient.
- Wood Pigeon breasts – delicious, gamey, local and healthy.
- Pheasant – Your last chance to get fresh pheasant and partridge, as the season has now finished. If you’d like some for the freezer, let us know and we can get as many as you need.
- Celtic Cabbage – beautiful purple green cabbage from Foots Farm.
- Wild Venison – still plenty of fallow deer, with every cut available.
You could make an incredible warm salad or stir fry with these ingredients, pairing the rich flavors of wild wood pigeon with the zesty brightness of blood oranges and the satisfying crunch of toasted almonds. It’s a quick and elegant dish, perfect for a spring lunch.
Serves: 2
Preparation Time: 10 minutes
Cooking Time: 7 minutes
Ingredients:
- 2 to 4 wild wood pigeon breasts, skin on
- 2 blood oranges, segmented
- A small handful of almonds
- 2 generous handfuls of mixed salad leaves (a blend of organic mustard leaves, watercress, and rocket works beautifully)
- 3 to 4 rashers of bacon, cut into lardons
- 4 tablespoons cold-pressed rapeseed oil
- 1 tablespoon of your preferred vinegar (cider vinegar works well)
- 1 teaspoon runny honey
- 1 teaspoon grain mustard
- Sea salt and freshly ground black pepper
Method:
- Toast the Almonds: Place a frying pan over high heat. Add the almonds and toast them for a minute or two, shaking the pan continuously to ensure even browning. Once golden and fragrant, remove from the pan and set aside.
- Crisp the Bacon: In the same pan, reduce the heat to medium and add a tablespoon of the rapeseed oil. Introduce the bacon lardons and fry until they achieve a crispy texture. Remove the bacon and keep warm.
- Sear the Pigeon Breasts: Increase the heat slightly and add another tablespoon of oil to the pan. Season the pigeon breasts with sea salt and freshly ground black pepper. Place them skin-side down in the pan and cook for 1 to 2 minutes on each side. Aim for a rare, pink center to maintain tenderness. Once done, remove from the pan and allow them to rest alongside the bacon.
- Prepare the Dressing: With the pan off the heat, pour in the remaining rapeseed oil. Stir vigorously to incorporate any flavorful residues left from the cooking process. Add the vinegar, runny honey, and grain mustard. Mix thoroughly, then season to taste.
- Assemble the Salad: Arrange the mixed salad leaves on individual plates. Slice the rested pigeon breasts thinly and lay them over the greens. Scatter the crispy bacon lardons, toasted almonds, and blood orange segments atop. Drizzle the warm dressing generously over the salad.
Pair with sautéed potatoes or roasted root veg for a more substantial meal. The combination of gamey pigeon, sweet citrus, and nutty almonds creates a harmonious blend of flavors and textures.