What you’ll need
»» 2 pigeon breasts
»» 2 fresh or pickled beetroots, sliced
»» 4 cooked new potatoes, sliced
»» Spoonful peas
»» Crouton
»» Sliced goat’s cheese
»» Handful of rocket
»» Salt and pepper

PREPARING THE BIRD
HOW TO COOK IT
ABOUT MARK
When he’s not out shooting, Mark is the Head Chef at The Finch’s Arms in Hambleton – a traditional 17th century English country inn, with beamed ceilings, cask ales and a small bustling bar with magnificent views overlooking Rutland Water.

Formerly the proprietor of the Tollemache Arms in Buckminster, Leicestershire, Mark has also been chef at the Restaurant Pierre Orsi, Lyons and Raymond Blanc’s le Manoir aux Quat’Saisons in Oxford.

For further information about the Finch’s Arms and to view some of Mark’s sample menus visit: www.finchsarms.co.uk or call them on 01572 756575.

Game recipes warm pigeon salad