Serves: 4

Difficulty: Easy

Preparation time: 5 mins

Cooking Time: 30 minutes


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


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.

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