- 1 pigeon breast
- 1 tbsp olive oil
- 5 baby leeks
- 1 tbsp honey
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 55ml/2fl oz olive oil
- Brush the pigeon breasts with the oil and place in a hot pan over a medium heat. Cook for 2-3 minutes, turning once. Remove from the heat and leave to rest.
- Heat a griddle pan until smoking. Add the leeks, the oil and the honey and cook for five minutes, turning occasionally to evenly brown.
- For the dressing, mix the red wine vinegar and olive oil in a bowl.
- To serve, place the leeks in the centre of a plate. Slice the pigeon breast and place on top, drizzled with the dressing.