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About

About

The recipe for Jubilee Pigeon, a dish developed by Chef Daniel Ayton for Chef Taster
Published:
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