Pigeon samosas and mango chutney

I decided to use wood pigeon for my samosas because it’s a dark meat and very lean so it was ideal to use in crispy filo pastry as the pastry wouldn’t go soggy. I shot the pigeon with my dad on a cold night’s roost shooting in Leicestershire. Therefore, my pigeon was a locally sourced ingredient.

Pheasant with pearl barley

I wanted to make a pheasant dish with a twist by serving it with pearl barley. I made a beetroot purée flavoured with lemon and orange zest and a touch of garlic, which added colour to the plate. I want to be a chef and love experimenting and creating my own recipes.