Wood Pigeon Bubble & Squeak

Difficulty: Easy

Serves: 4

Preparation: 5 mins

Cooking: 30 mins





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.



click here for PDF version courtesy of Lee Maycock