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Perfectly pink wood pigeon breasts are paired with salt-baked baby beetroot, sweet fresh berries and a tangy buttermilk dressing in this British game starter from Ivan Tisdall-Downes. Brought together with a rich jus made from the pigeon carcasses and garnished with foraged chickweed, it's a colourful dish that's perfect for celebrating autumnal flavours.
Wood pigeon with beetroot, berries and buttermilk