• pigeon breast • olive oil • carrot • onion • red pepper • garlic • chillies • salt and pepper • lemon • quinoa • chives


1. Skin and cube the pigeon breast. Heat a splash of olive oil in a frying pan and part-cook the pigeon breast. Remove to one side.

2. Into the same pan, fry the finely diced carrot, onion, red pepper and garlic together with some chopped chillies, season with salt and pepper.

3. As the onion browns, add the pigeon and cook through. Add a good squeeze of lemon while stirring the game mixture.

4. Bring some water to the boil and add the washed quinoa using a two-to-one ratio (so 10oz of water to 5oz of quinoa, for two people). Leaving the pan lid off, let the water boil and be fully absorbed by the seeds. This should take approximately 10 to 12 minutes.

5. You may need to stir it a few times during this period to stop it sticking to the bottom of the pan. Once cooked (you can tell when it is cooked by tasting it), chop some chives up and stir them into the same pan. Serve with another squeeze of lemon over the game.


Quinoa (pronounced Kin-wa), comes in many varieties. I would be cautious of pinching some of your own birdseed mixture and using that, but you can buy Quinoa in a shop for £2 a box (about 10 meals-worth). I think it’s better tasting than rice. When handling the chillies, be careful what you touch after cutting them up.