Hey babe - take a walk on the wild side

Yield: 1 servings

Measure Ingredient
1 Sweet potato
30 grams Butter
5 Pigeon breasts
1 bunch Thyme
30 grams Butter
15 millilitres Cracked gin
200 grams Red currants
15 millilitres Plain flour; mixed with a
Little water to form a paste
15 millilitres Olive oil
50 grams Butter
10 Asparagus stems
½ Lemon; Juice of
½ Chilli; finely chopped
100 grams Caster sugar
100 grams Butter; melted
2 Eggs
5 millilitres Baking powder
175 grams Plain flour; sieved
30 millilitres Blackberries
30 millilitres Chopped apple
Double cream to serve






Peel and grate the potato. Melt the butter in a saute pan, add the potato and cook until golden brown on both sides. Season and serve.


1 Butterfly the pigeon breasts and stuff with the thyme. Melt the butter in a pan and saute the pigeon for 3-4 minutes on each side or until cooked 2 Remove from the pan and set aside to rest. Deglaze the pan with the cracked gin, add the red currants and cook for a few minutes.

3 Add the flour paste and stir until thickened. Season and serve with the pigeon breasts.


Preheat the oven to 150c/Gas Mark 2.

Heat the oil and butter in a shallow ovenproof pan and fry the asparagus.

Add the lemon juice and chopped chilli then transfer to the oven for a further 8min or until tender. Season and serve.

BLACKBERRY AND APPLE PUDDING: 1 Add the sugar to the melted butter in a large bowl and mix well. Whisk in the eggs, baking powder and plain flour.

2 Spoon the fruit into the base of two buttered ramekins and top with the sponge mixture filling 5mm below the rim. Microwave on High for 3½ minutes. Serve with cream.

Converted by MC_Buster.

Per serving: 2045 Calories (kcal); 194g Total Fat; (82% calories from fat); 19g Protein; 72g Carbohydrate; 834mg Cholesterol; 2362mg Sodium Food Exchanges: 2 ½ Grain(Starch); 1 ½ Lean Meat; 0 Vegetable; 2 ½ Fruit; 37 ½ Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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