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H g c summer 0570
Nick Weston

Dirty Pigeon breasts with Peas And Wild Greens

Hunter Gather Cook founder Nick Weston shares this recipe for duck teamed lots of greens.



  • 4 pigeon breasts, skin on

  • 350g/12oz/2½ heaping cups frozen peas

  • 2 tbsp butter, plus extra, if needed

  • 12 hogweed buds

  • leaves from a few sprigs of wild mint, coarsely chopped

  • 12 vetch tops

  • a few three-cornered leek flowers

  • ​salt and freshly ground black pepper


Get a really good bed of charcoal on the go; cherrywood works very well with pigeon. When it is ready, fan off the ash, season the pigeon breasts with salt and put them directly on the red-hot embers, skin-side down. Cook for two to three minutes on each side, then wrap in foil and leave to rest next to the fire for seven to eight minutes.

Meanwhile, bring a saucepan of water to the boil, add the peas and cook, covered, over a medium-low heat for two minutes, then drain. While the peas are cooking, heat a frying pan and add the butter, then add the hogweed buds and cook for one minute. They will suck up the butter, so add a little more, if necessary. Stir in the peas and mint leaves and season well with salt and pepper. Cook for a further minute, then remove from the heat.

Unwrap the pigeon breasts and slice them in half through each breast at a slight angle. Serve with the peas and sprinkled with the vetch and three-cornered leek flowers.

Taken from Hunter Gather Cook: Adventures in Wild Food by Nick Weston published by GMC Publications