This simple but tasty recipe of pan-fried wood pigeon breast fillets would make a great light supper or filling lunch. The fillets are served with a simply dressed lentil salad along with slightly crushed new potatoes roasted with rosemary. It’s quick and easy to create but packed with flavour.
Tart rhubarb chutney is the perfect companion for the pan-fried pigeon breasts flavoured with classic Middle Eastern spices.
