Wood pigeon, beetroot, red chicory, blackberries & buckwheat

This is a dish we sometimes serve at Roux at Parliament Square. I like the pigeon cooked medium rare so that it retains a good amount of moisture; this is important with such lean meat. I would also always recommend cooking all game birds on the crown to protect the meat. The flavours in the dish really enhance the pigeon: sweet earthy beetroot, some acidity from the blackberries, slightly bitter chicory and a lovely nuttiness from the buckwheat which also brings great texture.