Preparation time: 15 mins
Cooking Time: 10 minutes
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.