Wow so its been a long old while since my last post, Summer has been and gone and we're now in the depths of Autumn which means an abundance of game, warming stews and lots of tasty ingredients to cook with.
This is a fairly simple dish, slice the figs and put on the plate and then pan roast the pigeon breasts in a hot pan with some rapeseed oil for 90 seconds each side and then remove the pan from the heat adding in a a squeeze of honey and two tablespoons of soy sauce. Leave the pigeon to rest in the pan and give everything a stir around to coat the meat. Once rested remove the pigeon, slice and plate up.
