Difficulty: Easy

Serves: 4

Preparation: 2 mins

Cooking: 8 mins






4 Pigeon Breasts

Two pieces of Naan

Sour Cream


Salt & Asian Spices



Rub Asian spices and salt onto the breasts of the pigeon and leave for a couple of minutes. Get the pan hot and the sear the breasts for two minutes on both sides. Once seared leave to rest for a couple of minutes. Slice the breasts up into equal sizes and place on some thick naan bread with a dollop of sour cream and some coriander. Perfect for a starter or as canapés.

Pan-fried pigeon breasts