Salad of wood pigeon, mangetout & hazelnuts

This is a lovely salad that’s good all year round. The pigeon breasts are marinated to add flavour and tenderise them, and the salad is a great combination of flavours, with the freshness of the apple and the crunch and texture from the mangetout and caramelised hazelnuts. You should marinate the pigeon breasts for at least six hours before cooking, and you can make the hazelnut vinaigrette in advance.