We're improving BBC Food

We are making some changes to the website over the next few months

Recipes

Vinegar-glazed pigeon breast on crisp potato cake with peas and spring onions

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the pigeon

For the sauce

For the potato cake

  • 450g/1lb potatoes, peeled, cut into cylinders, then finely sliced into discs
  • 110g/4oz clarified butter
  • salt and freshly ground black pepper

For the peas