A simple pigeon recipe, inspired by The Dolphin in Thorpeness, UK.
Boil the cavolo nero in a large pan of vegetable stock for 10 minutes. The stock gives the leaves a little bit more flavour, but you can just use tap water if you prefer.
Soften the butter in a large saucepan until melted and add the lardons, frying over a medium heat for about 5 minutes, until lightly brown around the edges.
Add the pigeon breasts and chestnuts to the pan with the lardons and cook for about 4-6 minutes. Remember to turn the pigeon breasts over after 2-3 minutes. Remove the pigeon from the pan after 4-6 minutes, to rest for a minute or two.
Pour the cavolo nero through a colander to remove the liquid and leave to the side for a few seconds until dry. Add to the pan with the lardons and chestnuts and mix up until the leaves are covered with the mixture.
Place the cavolo nero mixture in the centre of a plate and drizzle the balsamic around the plate in a series of 3-4 random circles. Finally, place the pigeon breasts on top of the cavolo nero mountain and serve.
© 2018. Matthew Bell-Watson. All Rights Reserved.