• 100g skinless pigeon breasts
  • butter or olive oil, to fry
  • 250g blackberries
  • 2tbsp red wine vinegar
  • 1tsp sugar
  • 2tsp wholegrain mustard
  • large handful watercress
  • large handful salad leaves
  • 1 regular or candied beetroot, sliced


  • STEP 1

    Season the pigeon. Heat a knob of butter and a drizzle of oil in a frying pan. Fry the pigeon for 2 minutes on each side until golden, and the juices run clear when pierced. Remove from the pan and rest under foil.

  • STEP 2

    Add 150g of the blackberries to the pan with a splash of water. Deglaze by scraping any bits stuck to the bottom and mash the berries. Add the vinegar, sugar and the mustard, and simmer until glossy. Whisk in a drizzle of oil, season and leave to cool.

  • STEP 3

    Arrange the watercress, salad leaves, beetroot and remaining blackberries onto plates or a large platter. Slice the pigeon, and add to the salad with the ricotta. Add any leftover resting juices into the dressing and whisk, then drizzle over.


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