Ingredients

• 2 pigeon breasts
• 1 orange
• zest only
• 1 tbsp chopped fresh rosemary
• 4 smoked streaky bacon rashers
• 1 tbsp olive oil
• 7 vine cherry tomatoes
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 orange
• peeled and segmented
• ½ lemon
• peeled and segmented
• 1 tbsp chopped fresh chervil
• 6 fresh basil leaves
• torn

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the pigeon
• lay out the bacon rashers side-by-side on a chopping board. Flatten out the pigeon breasts with a meat mallet or rolling pin
• and place side by side across the bacon. Scatter over the orange zest and rosemary
• then roll up tightly with the bacon on the outside.
• Heat the olive oil in a frying pan and fry the breasts for 6-8 minutes
• until golden-brown all over and cooked through. Remove from the heat and set aside to rest
• then slice in half.
• For the roasted tomatoes
• place the tomatoes in an ovenproof frying pan and drizzle over the olive oil. Heat until the oil starts to sizzle
• then season with salt and freshly ground black pepper and transfer to the oven to roast for 6-7 minutes
• until softened.
• For the citrus salad
• combine all the salad ingredients together in a bowl and mix gently to combine.
• To serve
• pile the citrus salad onto a serving plate and place the sliced pigeon on top. Arrange the roasted cherry tomatoes on the side and serve.