• Recipe – Pan Seared Pigeon Breasts with Red Wine Sauce

    Following a meeting on New Year’s Eve, I decided to head into town and ended up wandering into Borough Market, which was surprisingly not packed to the rafters for a change.  Despite the risk to both my post-Christmas bank balance and waistline, I couldn’t resist roaming around and picking up various goodies.  One of the delectable morsels that I purchased was a wild pigeon from Furness Fish, Poultry & Game.  I have always loved their stall and I defy any foodie to be able to walk past it without buying something from their amazing range of food.  I had never cooked pigeon but, having seen almost every contestant on this year’s Masterchef:…