Andrew’s masterclass

Keep it light this spring with Andrew McLeish’s warm wood pigeon, walnut and celeriac salad with Parma ham.

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If you have pigeon breasting (as shown by Simon Everett in iShoot issue 3) down to a tee, this recipe is a perfect way to use up your pigeon breast meat in a stylish, impressive dish. The flavour of the meat will really shine through in this recipe.

This month’s recipe for you to try out at home is my warm wood pigeon salad. “What? Salad?” I hear you cry!

I know, I know. I’m sure many of you were not expecting salad. But I’ve been inspired by my Kentish surroundings – the fields next to my house are filled with countless pigeons. To be honest, pigeons are a huge nuisance to local farmers because of the havoc they wreak on crops, which is why they need to be controlled all year round.

Pigeon is a wonderful meat. It has a really delicate flavour, and if cooked correctly is also very tender. This recipe is a favourite of mine. Ideal for the springtime, it’s warm, light, and makes for a great starter for any al fresco meal. I’m sure that those of you who have never tried pigeon before will be surprised at just how delicious this meat really is.

Follow Andy on Twitter: @andy23471.

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