Difficulty: Easy

Serves: 2

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Produced by Daylesford Cookery School.



2 Pigeon breasts

Mustard frills

100ml Red wine vinegar

100g Golden caster sugar

Handful of Blackberries

Splash of French dressing



Dissolve the sugar into the vinegar over a low heat and pop in the blackberries, leaving to pickle for around 10 minutes.

To cook the pigeon, heat a small frying pan and season the breasts with salt and pepper. Pop the pigeon into the pan, skin side down and cook over a moderate hear for around 1 mintue. Flip over briefly before turning down the heat, adding the remaining butter and basting the pigeon over a low heat until just cooked and nice and springy to the touch – this should take around 2 minutes, depending on the size of the breasts.

Allow the pigeon to rest before slicing and serving the blackberries and some mustard frills dressed in the French dressing and a pinch of salt.


This recipe is taken from the Daylesford cookery school’s Autumn feast course. For more information about the courses run by Daylesford please click here.