Serves: 4

Difficulty: Easy

Preparation time: 5 mins

Cooking Time: 30 minutes

Ingredients

• 4 Wood Pigeon Breasts
• 150g Mash
• 30g Sauteed Leeks
• 30g Sauteed Greens
• 20g Associated Cress

Method

Season and sear the wood pigeon in a hot pan and set a side.

Mix the leeks and greens into the mash, season then divide and shape into four equal cakes.

Pan fry the potato cakes until golden brown.

Place onto a serving plate, top with the wood pigeon and garnish with the cress.