Serves: 4

Difficulty: Easy

Preparation time: 5 mins

Cooking Time: 10 minutes

Can included other root vegetables if you wish.


  • 8 wood pigeon breasts
  • 100g watercress
  • Corniosh seas salt
  • Milled black pepper


Season the wood pigeon and set aside.

Build a small fire with kindling, oak and woody rosemary stalks.

Once the flame has left red hotembers cook the pigeon over the heat.

Serve with the watercress and a little lemon oil.

This site uses cookies to offer you a better browsing experience. Find out more on how we use cookies and how you can change your settings by reading our Cookie Policy