Monday, July 28, 2008


serves 4

4 pigeon breasts
4 tablespoons olive oil
400 grams cooked black pudding, sliced
200 grams smoky bacon lardons
1 lemon, juice only
mixed green salad leaves
4 white pita breads

Preheat the grill. Grill the pigeon breasts for 12-15 minutes until the juices run clear. Meanwhile heat 2 tablespoons of olive oil in a pan and fry the bacon until crisp. Slice the pigeon.

To serve: arrange the mixed leaves in a bowl and place the pigeon breast, black pudding and bacon on the top. Drizzle the remaining olive oil and lemon juice and season with salt and pepper. Provide plenty of forks and allow the guests to stuff their own pitas

courtesy of: Mike Robinson, Heaven's Kitchen At Large, UKTV Food, Sky Channel 259, Virgin TV 260

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