Serves 4 Prep time 35 - 40 mins

We're lucky enough to have our pigeons shot locally by our tractor driver Kev but if your butcher doesn't get them in from time to time then have a word with the local farmer.

INGREDIENTS

• 4 wood pigeons crowns, cleaned
• 1 large mango, peeled & chopped
• 4 spring onions, finely diced
• 2 red chillies, finely diced
• 1 lime, zest and juice
• 2 slices of orange
• 1 tablespoon demerara sugar
• Handful fresh coriander leaves, finely chopped

METHOD

1. Preheat oven to 175ºC. Season pigeon crowns, to taste.
2. Heat a little oil & butter in frying pan, fry crowns, skin-side down, turning frequently, until browned.
3. Sprinkle over demerara sugar and place a slice of orange on to the skin side of the pigeon.
4. Roast in oven for 4-6 minutes, or until cooked to your liking.
5. Mix together the mango, spring onions, red chillies, coriander, lime juice and zest until well combined.
6. To serve remove pigeon breasts from crown and slice, arrange over the mango salsa.