2 wood pigeon breasts
200g beetroot
150g sugar
250ml orange juice
100g quinoa
25ml rapeseed oil
1tbs hazelnuts, chopped
1tbs chives, finely chopped
1 wild garlic leaf, finely sliced (or ½ clove garlic chopped)
Sherry vinegar
100g mixed wild mushrooms
1 sprig thyme


Cook the beetroot in a small saucepan with the sugar and the orange juice for 20 minutes over a medium heat. Cool and peel the beetroot. Blend until smooth, adding cooking liquor as required for texture.

Rinse the quinoa in cold water, bring to the boil with 200ml of water for 5 minutes, then simmer for 15 minutes. Take off the heat and leave to rest until the quinoa plumps up.Once cooled down, add the oil, hazelnuts, chives, and garlic. Season, and add a little sherry vinegar to taste.

Wash, slice, and sauté the mushrooms with the thyme in 25g of butter until cooked. Discard the thyme, set aside,and keep warm.

Clean, trim, and season the pigeon breasts. Add a splash of oil to a small frying pan and when hot sear the breasts on both sides for 1 minute. Turn down the heat and add a knob of butter. Baste with the butter and continue to cook for a further minute, then remove from the pan and leave in a warm place to rest for at least 3 minutes before carving each breast into three slices.

Serve with the quinoa in the centre of a warm plate, the pigeon breast on top and mushrooms on and around the meat. Pipe or spoon beetroot purée around the plate and garnish with a few mixed baby herb shoots if desired.

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