Wood Pigeon Warm Salad with Blueberries & Celeriac

Method

Rub the pigeon breasts with thyme leaves, some rapeseed oil and cracked black pepper.

In a small saucepan reduce the blueberries and balsamic vinegar till thickened and syrupy. Add a little sugar if the blueberries are too tart.

Chop the celeriac and squeeze over lemon juice to prevent browning. Heat 1 tbsp oil and a knob of butter and saute the celeriac for a few minutes, add the stock, cover and cook for 5 minutes, then cook uncovered for a few minutes or until tender. Season with salt and pepper.

In a frying pan, fry the bacon on a low heat until very crisp. Remove, and in a pestle and mortar crush. Add the warm pancetta crumbs to the popcorn.

In the same frying pan, fry the pigeon breast 1 minute on each side, add a knob of butter and cook for a further 30 secs then remove. Allow to rest for 5 minutes. Season with smoked sea salt and pepper. Reserve the butter from the pan.

Arrange the leaves, fresh blueberries and celeriac on a plate. Slice the pigeon at a diagonal angle, then arrange over the leaves, spoon the blueberry balsamic over the pigeon, arrange the pancetta popcorn, finish with pouring over the juices from the pan.