Roast wood pigeon with black pudding and baby beets

  • medium
  • 4
  • 60 minutes
Not yet rated

This dish from Matt Worswick is the perfect indulgent supper to make on a chilly autumn night. The bold flavours of the game and black pudding are beautifully balanced with the sweetness of the baby beets and the freshness of the pak choi. Learn more about how to roast a whole pigeon in our guide.

First published in 2015




Wood pigeon

  • 4 wood pigeons, crown only
  • 200g of hibiscus flowers, dried
  • vegetable oil, for frying


Baby beets


To plate


  • Vacuum bag and machine
  • Sous vide or water bath


Preheat a water bath to 85°C. Cut the chard into 8cm batons and place in vacuum bag with the rest of the ingredients and seal. Cook for 15 minutes
Blitz the hibiscus flowers until to a fine powder in a blender. Pass through a sieve if necessary to remove larger bits
  • 200g of hibiscus flowers, dried
Wash the baby beets and place into a medium saucepan. Add the beetroot juice top up with water. Add the thyme and garlic. Bring to a simmer and cook until softened, about 20 minutes. Leave to cool then peel the beetroots, the skin should easily come away. Pass the cooking liquor through a fine sieve and reheat the beets in this liquor when ready to serve
Peel and slice the black pudding and blitz in a food processor with the veal stock until smooth. Pass through a fine sieve and season with salt and pepper. When ready to serve heat the purée in a small saucepan
Preheat a water bath to 56°C. Season the pigeons with salt, place in a vacuum bag and seal. Cook for 15 minutes, then remove from the bag and dry on kitchen paper. Roast in a pan in vegetable oil until golden. Leave to rest for 4 minutes before carving
Bring a pan of salted water to the boil and blanch the pak choi leaves for 1 minute
Heat a non-stick frying pan over a medium heat and fry the black pudding until crispy
To plate, carve the pigeon and place on the plate with the beetroot and chard batons. Add the black pudding puree and the diced black pudding. Finish with a drizzle of rapeseed oil and dusting of hibiscus powder
First published in 2015

Matt Worswick has worked his way through some of the UK’s best restaurants, earning a Michelin star by the age of twenty-six. He now cooks bold, hearty plates with fantastic flavour at The Latymer in Surrey.

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