Jubilee Pigeon
by Daniel Ayton of 51 Buckingham Gate & Chefbytes
Crostini of wood pigeon with new season asparagus, beetroot and feta salad
•1 whole pigeon
• 6 baby beetroot with leaves
• 60g feta
• 6 tips new season asparagus
• 6 halves sun blushedcherry tomatoes
• 1 slice bread
• Olive oil
• Butter
• Milk
• Seasoning
• Honey mustard dressing
• Coxon’s Ale-Gar
• 10 chestnut mushrooms
• 1 shallot
• Truffle trimmings
• Alfalfa shoots
• Madeira
Pigeon
Crostini
Salad
To Serve
