If you want to save a few shillings on your food spending at The CLA Game Fair, try this easy and quick recipe and take it with you. Quiche may be a French dish, but what could be more British than a hearty picnic recipe containing English stilton and walnuts, as well as woodpigeon. Find some shade under a tree at Broadlands, in Hampshire, and enjoy.


? finely diced pigeon breast
? butter ? 250ml single cream
? 3 medium or 2 large eggs
? fresh parsley ? walnuts
? stilton ? salt and pepper
? packet of shortcrust pastry


1. Fry the pigeon breast in
butter until cooked through. Drain on kitchen paper and place to one side.

2. With a fork, mix thoroughly the cream, eggs, parsley and broken-up walnuts and stilton in a bowl, season a little.

3. Follow the instructions on the packet of pastry. On a well-floured table, roll out the pastry about 2in bigger than your 9in flan dish and roughly between an eighth to ¼in in thickness. Grease the dish with a little butter and roll the pastry back on to the rolling pin and then gently re-roll it back on to your flan dish. Tease it into the shape of the dish and trim off the excess pastry.

4. Gently prick the pastry with a fork ? to about halfway ? and then scatter the cooked pigeon on to the base of the pastry. Fill the dish with the creamy mixture, so it is just below the top edge and place it in a pre-heated oven for 25 to 30 minutes at 200ºC. Keep an eye on it while it is cooking, as the timing may vary.

Once cooked, remove and serve either hot or cold. Once cooled, it can also be frozen and used once again.


Don?t shy away from using pastry, the packet stuff is easier to use than heating
up a tin of beans. Crush your walnuts in a plastic bag with a rolling
pin; the ones I used had been left over from Christmas. Use as much or as little stilton as you like, but I use about 2½oz. The breast of one pigeon is sufficient.
Is it cooked? Stick a knife into the middle ? if it comes out clean then the quiche is cooked.