Perfect for autumn, pigeon is a popular meat used by chefs. Pigeon recipes, prized for their rich, sweet and nutty flavour which works perfectly in combination with autumnal flavours like earthy beetroot, sweet butternut squash and umami-packed mushrooms.
Pigeonmight be a small game bird but what it lacks in size it makes up for in flavour and sustainability. In fact, pigeon is a great way to eat sustainable and local meat.
The whole of the bird can be enjoyed or just the soft succulent boned breast which lends itself to refined chef driven recipes.
Have a look at these four chef-inspired pigeon recipes from Theo Randall, Matthias Diether, JP McMahonand Alfio Ghezzi showcasing different techniques to cook and serve pigeon and you'll soon be won over by this delicate meat.
PIGEON, FORTUNELLA AND CAULIFLOWER, CREAM OF BEETROOT, CHINOTTO AND SHERRY CASK GRAPPA
Chef Alfio Ghezzi created this recipeinspired by Nespresso's Lungo Forte. The whole pigeon is used, cooked until pink and tender and served with an interesting beetroot sauce laced with grappa.
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.