Instructions (Potatoes)

1. Begin by pre-heating the oven to 220ºC and removing the pigeon breasts from the packaging. Pat dry and allow to come up to room temperature.
2. Clean the new potatoes, place in a pan, cover with cold water and add a generous pinch of salt. Bring to the boil, then parboil until just tender (for around 10 minutes).
3. Drain the potatoes and place in a roasting tray. Toss in a few tablespoons of olive oil, a generous seasoning of sea salt and the sprigs of rosemary. Roast for around 25 minutes until golden brown.

Instructions (Lentils and Pigeon)

1. While the potatoes cook, smash the garlic and place in a pan with the lentils and 300 ml of water (or 600 ml if serving 4).Bring to the boil before turning down and simmering for around 30-35 minutes minutes until firm to the bite.
2. While the lentils cook, season the pigeon breasts generously all over and add a drizzle of vegetable oil to a frying pan over a high heat. Once hot, add the pigeon and fry for 45 seconds on each side. Add a large knob of butter and baste the breasts as they cook. Once cooked but still pink inside, place to one side to rest.
3. When the potatoes have roasted for 25 minutes, gently press them down, one by one, so they are slightly crushed but not mashed. Return to the oven for a further 5 minutes to crisp up.
4. When the lentils are cooked, drain them and remove the garlic before putting to one side. Cover to keep warm.

Instructions (Salad)

1. To create the salad, place the salad leaves in a bowl. Mix together 4 tbsp of olive oil (or 8 tbsp if serving 4) with the balsamic vinegar then add to the leaves with the cooked lentils, roasted potatoes, a good squeeze of lemon juice and a seasoning of salt. Toss to mix.
2. Slice each pigeon breast in half diagonally then serve on top of the salad. Finish with a sprinkle of chopped chives.