Roast Breast of Woodpigeon with Rumbledethumps and Blackcurrant & Thyme Vinegar
As a starter for four people. To serve as a main course allow two pigeon breasts per person and add wild mushrooms and roast butternut squash for vegetables.
  1. 4 Pigeon Breasts
  2. 3 Medium Potatoes, peeled
  3. 50g butter melted
  4. 60ml hot milk
  5. 1/2 Sweetheart Cabbage (200g) or Cavolo Nero/Black Kale
  6. 3 Spring Onions, finely chopped
  7. Plain Flour, for dusting
  8. 50ml Red Wine
  9. 50ml The Little Herb Farm Blackcurrant & Thyme Vinegar
  10. 1tsp Soy Sauce
  11. Rapeseed Oil/Seasoning
  1. Rumbledethumps is a mashed potato cabbage mix, to prepare firstly make mashed potato. Boil potatoes in salted water till cooked, then drain and dry for 1 min, before adding hot milk and butter to mash.
  2. Whilst mash is cooling, chop cabbage and cook in boiling salted water for 2 mins, drain and dry well,then cool.
  3. Mix potato and cabbage together, add spring onions and season to taste. Divide mix into 4, making cakes, coat each side with flour.
  4. Heat frying pan, add oil and cook till golden on both sides. Tip, don’t turn often, cook completely on one side before turning. Set aside
  5. The key to cooking pigeon successfully is a hot pan, so allow pan to heat before adding oil, the pigeon should sear like a steak, allow 2 mins each side, transfer to a dish, then rest in a warm oven for 5 mins, pigeon should be served pink.
  6. Whilst pigeon is resting, make the sauce. Deglaze the pan with red wine, add soy sauce and Blackcurrant & Thyme Vinegar, simmer for 30 seconds to reduce, add any cooking juices from the rested pigeon.
  7. To plate dish, place rumbledethumps on plate, top with carved pigeon and finish with sauce.
  1. Huge thanks to Amanda Graham of for creating this delicious recipe for us!
The Little Herb Farm