Lee Maycock recipe for woodpigeon, roasted pear, gorgonzola and walnut tart

Ingredients for this Lee Maycock woodpigeon recipe, which serves four

4 woodpigeon breasts
4 savoury tart cases
2 pears
150g gorgonzola
30g walnuts
20g assorted salad leaves
Olive oil
Milled black pepper
Cornish sea salt

Method for this Lee Maycock woodpigeon recipe

Season and sear the woodpigeon in a hot pan, cook for a few minutes each side, remove and set aside to rest.

Cut the pears in half and cook in a little butter until golden.

Toast the walnuts using the same pan.

Place the salad in the tarts, top with the woodpigeon, pear, gorgonzola and walnuts.

Drizzle over a little olive oil and finish with the salt and pepper.