Prep time:
Cooking time: 26 minutes
Total time:
Serves: 8
8 pigeon breasts
1tbsp olive oil
200g watercress, washed
4 oranges
100g walnut halves, toasted
salt & pepper
Orange & redcurrant dressing
200ml orange juice
2tbsp redcurrant jelly
3tbsp balsamic vinegar
150ml walnut oil
2tsp Dijon mustard
salt & pepper to taste
Juliet Bidwell has created this dish inspired by olde English ingredients. Pigeon is making a come back and here takes centre stage in this healthy salad.
Pigeon have been eaten in England for centuries. Dovecotes were popular on estates as a living pantry and a source of meat for unexpected guests. Watercress has been used for medicinal purposes for centuries to treat blood disorders and as a remedy for scurvy from as early as 1636. Oranges arrived in England in 1289 and from the 17th century they were cultivated in England.
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