Ingredients

• 6 raw baby beetroots
• leaves on
• 1 tbsp olive oil
• 1 shallot
• finely diced
• 150g/5½oz wild mushrooms
• cleaned and trimmed
• 90g/3¼oz cooked chestnuts
• 3 tbsp celery leaves
• 75g/2¾oz mixed winter salad leaves
• 1 tsp Dijon mustard
• 2 tbsp sherry vinegar
• 3 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 1 large baking potato
• cut into game chips
• vegetable oil
• for frying
• 4 pigeon breasts
• 2 tbsp olive oil
• 25g/1oz butter

Directions

• For the salad
• place the beetroot into a saucepan and cover with water. Bring to the boil then reduce the heat and simmer for 20-25 minutes until the beetroot is tender. Drain and cut the beetroot into quarters lengthways.
• Heat a frying pan until hot then add the oil and shallots and cook gently for two minutes until just softened.
• Add the mushrooms and fry for two more minutes until the mushrooms are just tender. Tip the mixture into a large bowl then add the chestnuts
• celery and salad leaves.
• Whisk the mustard
• vinegar and extra virgin olive oil together and season with salt and freshly ground black pepper.
• Place the vegetable oil into deep-sided saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively
• heat a deep-fat fryer to 190C/375F.
• Carefully place the potato chips into the hot oil and deep fry for 1-2 minutes until golden-brown. Remove from the oil with a slotted spoon
• drain on kitchen paper and season with salt and freshly ground black pepper.
• For the pigeon
• preheat the oven to 200C/400F/Gas 6. Season the pigeon breast with salt and freshly ground black pepper.
• Heat an ovenproof frying pan until hot then add the olive oil and butter. Cook the pigeon breasts
• skin side down
• for one minute until golden-brown then turn and cook for another minute. Transfer the pan to the oven and roast for three minutes.
• Remove the pan from the oven and leave to rest for five minutes
• basting occasionally with the pan juices.
• To serve
• toss the beetroot quarters into the salad and dress with the dressing. Carve the pigeon into thick slices then add to the salad. At the very last minute
• add the game chips and toss lightly to combine.