We're looking forward to watching brothers Will and Calum Thompson of Eat Wild giving demonstrations in the Game Cooking Theatre at the Field & Country Fair in June. In the meantime, here's one of their recipes to try - and they say it's so easy you can make it in a pigeon hide!
Baby leaf salad
Chunk of local black pudding
Two rashers of streaky local bacon
Two fresh pigeon breasts
Small handful of pumpkin seeds
Local rapeseed oil
- Crumble the black pudding into a hot, dry frying pan and once it starts cooking add your bacon.
- Turn your bacon regularly to allow it to go really crispy and coloured.
- Once the bacon and black pudding is nice and crispy, add to a bowl with the baby leaf salad.
- Tear the bacon into little pieces and crumble the black pudding even more. Add pumpkin seeds raw or toasted depending on preference. Set aside.
- Add both your pigeon breasts to the smoking hot pan and cook for roughly a minute and a half each side. Once cooked transfer to a chopping board to rest. Once rested for a few minutes slice on the oblique and toss all ingredients in the bowl. Dress with rapeseed oil.
The brothers run Eat Wild in Cirencester and observe the traditional ethos of fieldsports while presenting cookery with a modern slant.
You can book tickets for the Field & Country Fair in June here.