• olive oil • butter

• garlic • small onion

• small potato • pepper

• vegetable stock cube

• broccoli • pigeon breast

• Stilton cheese • thyme

• double cream


1. Finely chop the onion and garlic and gently sauté them for a few minutes in butter and olive oil.

2. Wash, but don’t peel, the potato and grate it into the onion and garlic, stir well and season with pepper.

3. Dissolve a vegetable stock cube in 1⁄2pint boiling water. Empty the potato and onion mix into a saucepan, add the stock and the broccoli (finely chopped) and simmer for 6 to 8 minutes.

4. Skin and finely chop the pigeon breast and brown it by frying quickly on a high heat. When the pigeon is nearly cooked add it to the saucepan with a chicken-egg-sized piece of Stilton cheese and a good helping of dried thyme. Stir well until the cheese has melted then increase the heat, add a small tub of double cream and continue stirring until the soup bubbles.

5. Serve with crusty bread.


This recipe takes 10 minutes from start to finish. There is no need to add salt as the cheese contains enough. You can blend the soup in a food processor but I like the rustic quality of larger pieces of vegetable and pigeon. Use fresh thyme if you can and keep a few florets of the cooked broccoli as a garnish. If it seems too thick or if you need to stretch it, add more stock or cream. For guidance on how to take the breast off a pigeon go to to see my demonstration.