- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g smoked bacon lardons or chopped smoked bacon
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 2 slices white sourdough
Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…
- 2 pigeon breasts
- 50g chestnut or wild mushrooms, sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 200g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 1 tbsp red wine or sherry vinegar
Heat half the butter in a large frying pan, then fry the bacon for 5 mins until starting to crisp. Transfer to a plate using a slotted spoon. Fry the bread in any leftover bacon fat for 1 min on each side until crisp and golden, then transfer to a plate and set aside.
Season the pigeon generously with salt and pepper, and heat the remaining butter in the pan until sizzling. Sear the pigeon for 2-3 mins on each side until golden, then transfer to a chopping board and leave to rest.
Return the fried bacon to the pan and turn up the heat. Scatter over the mushrooms and fry for 3-4 mins until softened, then add the spinach, season and splash in the vinegar. Turn the heat up to high and stir-fry until the spinach is wilted. Divide the spinach mixture between the fried bread slices. Finely slice the pigeon breasts, arrange over the spinach and serve.