Ingredients

• 1 tsp black peppercorns
• crushed
• 1 tsp coriander seeds
• toasted and crushed
• pinch ground cinnamon
• pinch ground ginger
• 4 pigeon breasts
• 2 tbsp sunflower oil
• 25g/1oz unsalted butter
• 1 heaped tbsp redcurrant jelly
• 1 lemon
• juice only
• salt
• 250g/9oz sweet potatoes
• peeled and chopped
• 250g/9oz parsnips
• peeled and chopped
• 600ml/20fl oz full-fat milk
• 150g/5½oz unsalted butter
• diced
• salt and freshly ground black pepper
• 1 tbsp sunflower oil
• knob of butter
• 300g/10½oz fresh mixed wild mushrooms
• cleaned and trimmed
• 1 garlic clove
• crushed
• 1 tbsp chopped fresh flat-leaf parsley
• sea salt and freshly ground black pepper

Directions

• To marinate the pigeon breasts
• mix the peppercorns with the coriander seeds
• cinnamon and ginger. Rub the spice mixture into the pigeon breasts
• cover with clingfilm and set aside at room temperature to marinate for at least 20 minutes while you make the mash.
• For the sweet potato and parsnip mash
• place the sweet potatoes
• parsnips and milk into a large saucepan and season with salt. Bring to a low simmer and cook for 15–20 minutes
• or until the vegetables are just tender. Take care that the milk does not boil over. Strain the potatoes and parsnips
• reserving the milk. Mash the potatoes and parsnips together with the butter and some of the milk reserved from the pan until a smooth mash is created. Season with salt and pepper. Keep warm.
• To cook the pigeon breasts
• heat the oil in a large
• heavy-based frying pan. Add the breasts and cook for 2–3 minutes on one side. Turn the breasts over and add the butter
• redcurrant jelly and lemon juice
• swirling the pan to form a glaze. Allow to cook for another 2–3 minutes until the meat is cooked through
• spooning the glaze over the breasts to coat. Season with salt.
• Meanwhile to cook the mushrooms
• heat the oil in a separate frying pan and then add the butter. Once it stops sizzling
• add the mushrooms and season with salt and pepper. Add the garlic and parsley and sauté for 3–4 minutes
• or until the mushrooms are just tender.
• Arrange the sweet potato and parsnip mash on warmed serving plates with the pigeon breasts on top. Spoon over the wild mushrooms and serve.