Chef Paul Freeman, I am passionate about the country larder, and what the seasons bring. as a keen wildfowler, and pursuer of country sports. I wanted to share some of my favorite recipes with you. Please feel free to contact me with any questions. This email address is being protected from spambots. You need JavaScript enabled to view it.

Ingredients
8 Pigeon Breasts, skin o ff
1 Black Pudding
1 dash ofJerez Vinegar
Mixed fresh leaves, washed and dried
Thick Balsamic vinegar
Extra virgin olive oil
White wine vinegar
Grain mustard
Honey
Maldon Salt & Freshly ground Pepper

Preparation
Make the French Dressing by mixing 2 parts Extra virgin olive oil to 1 part white wine vinegar.
1 tsp mustard and 1 tsp honey, with a little salt & pepper to season. Whisk together and set aside.
Slice the bacon into lardons and cook until crispy in pan with no added oil. Drain on Kitchen paper.
Cut the black pudding in bite-size chunks and heat through in a pan with a little olive oil until faintly crispy
on the outside but still soft throughout.
Rub pigeon breasts with olive oil and salt and pepper just before cooking.
Sear in a really hot pan for 1 ½ mins on each side. In the last 30 seconds, splash a little Jerez vinegar over the pigeon
and allow to reduce.
Set aside to rest for 3-4 mins. This will allow the juices to redistribute themselves giving an even pink throughout.
Lightly dress your salad leaves with the French dressing and pile in the centre of each plate.
Sprinkle the bacon and black pudding around the leaves.
Carve the pigeon breast on an angle into 3-4 slices and arrange on top of the leaves. Drizzle the Balsamic Vinegar
around the edge of the leaves with another drizzle of French Dressing. Sprinkle some Maldon salt and a grinding of
pepper and serve immediately.

This is a lite recipe to use this time of year, for a starter that will impress your dinner party guests,
I would like to wish you all a very happy new year, most of all stay safe.