1 | Add a small amount of olive oil to a hot pan then add the sliced pancetta, black pudding, red onion and thinly sliced beetroot.
Tip: Cook until the onion and beetroot is soft and pancetta is crispy for maximum taste and texture.
2 | Add both pigeon breasts to the pan and fry on each side for 45 seconds.
Tip: Once cooked, leave the pigeon breast to rest for a few minutes. If given the time to rest the meat will lose less juice when you cut it and when you eat it the meat will be juicier and tastier.
3 | Thinly slice the pigeon breasts.
4 | Assemble the beetroot, pancetta, onions and black pudding into a neat pile on the middle of the plate. Cover with a generous amount of wild rocket, a few pieces of apple and a hand full of pine nuts.
Tip: Squeeze some lemon juice over the dish for a zesty finish to the dish.