Pan fried breast of wood pigeon, black pudding, spinach colcannon & pancetta

Ingredients

4 x breasts of wood pigeon
4 × 50g rings of black pudding
100g pancetta- diced finely
Splash of oil
Knob of butter
500g potatoes – cooked and mashed
1 x onion – finely diced
200g baby leaf spinach
100 g chestnut mushrooms
Bunch of watercress

Method

• Begin by cooking and mashing potatoes which should be left dry and cold.
• In a pan warm a splash of oil and a knob of butter and sweat the diced onions for a minute or so. Add baby leaf spinach and stir. Take out of the pan and mix with the mashed potato, season and mould into little patties. Return these to a pan with heated butter to crisp.
• In another pan sauté the black pudding pieces.
• Finally, season the pigeon breasts with a little salt & pepper and colour on each side in a frying pan with frothy butter and add the diced pancetta. The pigeon will only take a minute or so to cook on each side and can then be taken from the heat with the pancetta and allowed to rest for a few moments.
• To serve place the black puddings on warm plates, then the spinach colcannon, the pigeon breasts the pancetta and a good sprig of fresh watercress.