Recipe Search
A fast, no-nonsense recipe search. Filter by ingredients, equipment, and dietary needs. Just the essentials, no life stories.
Search recipes by what you've actually got. Straight forward. no waffle. Unless you're searching for waffles.
Roasted Breast and Confit Leg of Spiced Anjou Squab
Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
Salad of Pigeon and Caramelised Leeks
Pan-seared pigeon breast served over honey-caramelised baby leeks with a simple red wine vinegar and olive oil dressing.
Vinegar-Glazed Pigeon Breast on Crisp Potato Cake with Peas and Spring Onions
Succulent roasted pigeon crowns served over golden potato cakes with blanched spring onions and a tangy vinegar-herb reduction sauce.
Braised Sweetcorn and Wood Pigeon
An autumnal sweetcorn soup featuring roasted corn kernels and pan-seared wood pigeon crowns finished with smoked bacon and vegetables.
Roast Wood Pigeon Salad with Pears, Hazelnuts, Chicory and Gin Vinaigrette
Marinated wood pigeon roasted and served with a fresh pear, hazelnut, and chicory salad tossed in a gin-infused vinaigrette.
Moroccan Pigeon Pie
A fragrant Moroccan pastilla featuring tender shredded pigeon, spiced egg stuffing, and crunchy sugared almonds wrapped in crisp filo pastry.
Pan-Fried Pigeon Breast, Wild Mushroom and Beetroot Salad
Pan-fried pigeon breasts served with a warm salad of boiled beetroots, wild mushrooms, chestnuts, and crispy homemade game chips.
Pigeon Wellington with Glazed Shallots
Seared pigeon breasts stuffed with sausage meat and pistachios, wrapped in puff pastry, and served with a rich port sauce.
Crispy Fried Pigeon
Blanch and braise pigeons in a soy-citrus stock, dry the skin, then deep-fry until crispy. Serve with stir-fried greens.
Bacon-Wrapped Pigeon Stuffed with Orange Zest with Roasted Tomatoes and Citrus Salad
Succulent pigeon breasts wrapped in bacon with orange zest, served alongside roasted cherry tomatoes and a fresh citrus herb salad.
Roast Squab Pigeons with Rosti Galettes, Baby Leeks and a Wild Mushroom Fricassée
Roast seasoned squab pigeons served with crispy potato and bacon galettes, tender baby leeks, and a rich mushroom cream sauce.
Warm Salad of Wood Pigeon, Lardons, Potatoes and Walnut Oil Dressing
A warm salad featuring seared pigeon breasts, crispy lardons, and sliced potatoes tossed in a rich walnut oil vinaigrette.
Pigeons Baked in a Salt Pastry Crust with Cabbage and Mushroom Fricassée
Succulent squab pigeons encased in a decorative salt crust, served with a rich Madeira sauce and wild mushroom fricassee.
Roasted Pigeon with Potato Cakes and Wild Mushrooms
Pan-fried pigeon breasts served over crispy cranberry-thyme potato cakes with a savory wild mushroom and gravy sauce.
Wood Pigeon Bruschetta
Pan-fried pigeon breasts served on grilled baguette with caramelised pears, crispy bacon lardons, and fresh watercress.
Roast Crown of Wood Pigeon with Peas and Mousseron
Roast pigeon crowns served with earthy mousseron mushrooms, bacon, and blanched peas finished in a savory chicken stock glaze.
Warm Salad of Pigeon, Roast Chicory and Pickled Walnuts
Pan-seared pigeon breasts served over oven-roasted chicory and mixed greens, finished with crunchy nuts, pickled walnuts, and walnut oil dressing.
Tandoori Breast of Pigeon, Black Lentils, Kachumber Salad and Naan Bread
Authentic tandoori pigeon skewers served with slow-cooked spicy black lentils, fresh kachumber salad, and homemade naan bread.
Roast Wood Pigeon Breasts, Mango Salsa and Red Wine and Sesame Reduction
Roast pigeon crowns seasoned with orange sugar, served with fresh mango salsa, mango purée, and a rich sesame-wine reduction.