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Wood Pigeon, Salsa Verde & Black Pudding Beignets

by Will Holland

Main Medium ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 45 minutes, plus overnight soaking

INGREDIENTS

PIGEON
4 pigeon breasts

flaky sea salt

BRAISED LENTILS
100g of puy lentils

sherry vinegar

salt

SALSA VERDE
35g of capers

40g of Dijon mustard

25g of silver skin anchovy fillets

175g of olive oil

30g of mint leaves

35g of basil leaves

35g of flat-leaf parsley

BLACK PUDDING BEIGNETS
100g of black pudding, cut into 2cm dice

1 egg, beaten

plain flour

Panko breadcrumbs

CHARGRILLED RADICCHIO
1 radicchio

olive oil

TO PLATE
frisée lettuce

METHOD

1. To begin, submerge the lentils in water and leave to soak overnight

2. The next day, drain and rinse the lentils and place in a saucepan. Cover with cold water, bring to the boil and simmer gently for 20–25 minutes, or until tender

3. Drain the lentils and season to taste with salt and sherry vinegar. Keep warm until ready to serve

4. To make the salsa verde, place all of the ingredients in a liquidiser and blend until completely smooth. Refrigerate until required

5. Preheat a chargrill pan or barbecue until hot

6. Cut the radicchio into quarters, keeping the core intact. Lightly brush with oil and char on the chargrill pan or barbecue for 1–2 minutes on each side. Keep warm until ready to serve

7. To make the beignets, coat the black pudding in flour, then in the beaten egg and finally in the Panko breadcrumbs. Set aside until ready to fry

8. Preheat a water bath to 55°C

9. Place the pigeon breasts in a vacuum bag and seal with a bar sealer. Cook in the water bath for 15 minutes

10. Preheat a deep-fryer to 175°C

11. Deep-fry the beignets for 2–3 minutes, or until golden and crisp. Season with salt

12. Remove the pigeon breasts from the vacuum bag and sear in a hot frying pan for 10 seconds on each side. Slice lengthways as thinly as possible and season with the sea salt

13. To serve, spread the salsa verde across the base of 4 plates. Add a piece of radicchio, a few spoonfuls of lentils and 3 black pudding beignets to each plate. Divide the carved pigeon between the plates and garnish with the frisée