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Roast pigeon with fondant potato, beetroot, kale and blueberries

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.”

Squab pigeon, fondant potato, Beetroot, kale and blueberries at the Q Restaurant, The Old Quay House Hotel, Cornwall. Images may be used free of charge subject to the following conditions: 1) The image is used in publicity or editorial material promoting The Old Quay House provided the use of each image is strictly non-commercial. 2) The photographer is credited as indicated above. 3) Images may not of themselves be used to generate income, nor be sold, or given, for use to third parties.


Serves 4

    • 4 whole wood pigeon, or 8 pigeon breasts (2 per person)
    • 2 jacket potatoes, peeled and cut into slices or rings
    • 250g butter
    • 2 cloves of garlic, crushed
    • A sprig of thyme
    • A sprig of rosemary
    • 200g small beetroot, raw
    • 250g kale
    • 100g blueberries (frozen or fresh)
    • A large glass of red wine
    • Sea salt and pepper


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.



One thought on “Roast pigeon with fondant potato, beetroot, kale and blueberries

  1. Pingback: A NIGHT AT THE OLD QUAY HOUSE | Barefoot Cornwall

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West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.