Says Ryan Kellow, Head Chef at The Old Quay House Hotel in Fowey, “This is a hearty, seasonal dish, using ingredients that can be sourced in Cornwall.”
1. To make the fondant potato, melt 200g butter in a saucepan, and add the garlic and herbs. Cook the potato slowly until golden.
2. Boil the beetroot in their skins for 12-15 minutes until cooked. Slip out of their skins and slice in half, depending on size.
3. If using whole birds, fry the pigeon in an oven-proof pan for 1-2 minutes on each side in a small amount of butter and vegetable oil. Place the whole pigeon in the oven at 180C / Gas 4 and roast for 10 minutes. Once cooked, move to a board or warm plate and rest for 10 minutes. Serve either on the bone, or remove the breasts.
4. If using breast, pan-fry for a few minutes on each side until medium-rare.
5. While the pigeon is resting, use the cooking juices to create a sauce. Simmer the juices with a splash of red wine for 5-6 minutes, stirring occasionally. If using blueberries, add to the sauce to cook through. Add a small amount of butter at the end, and season.
6. Lastly, blanch the kale in salted boiling water for 2-3 minutes and drain.
7. To plate up, place the pigeon on top of the fondant potato, beetroot and kale. Pour the sauce over the whole dish.