Pigeon with Corn Pancakes
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Prep: 30 mins
Cook: 30 mins
There’s a fusion of flavours in this inspired dish by Sorrel. Fluffy golden pancakes loaded with sweetcorn and crispy kale make great partners for our wild pigeon breasts.
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810 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 250g pack of pigeon breasts (may contain lead shot)
  • 3 sweetcorn cobs
  • 1 tbsp plain flour
  • 1 tsp baking powder
  • 2 eggs
  • 1 tsp smoked paprika
  • A 100g bag of kale
  • 2 shallots
  • 2 garlic cloves
From your kitchen
  • 1 tbsp cold water
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Four bowls
  • Frying pan
  • Foil
  • Tea towel
Step by step this way
  • 1.

    Heat your oven to 110°C/Fan 90°C/Gas ¼. Pull the leaves and the silks off the cobs. Lay two of the cobs on a chopping board. Carefully cut down the sides with a knife, rotating as you go, to slice off the kernels. Chuck them in a large bowl. Repeat with the last cob and put those kernels in a separate bowl.

  • 2.

    Separate two of your eggs, putting the yolks in one bowl and whites in another (make sure you don’t get any yolk in the whites). Tip 1 tbsp flour and ½ tsp paprika into the yolks. Stir in 1 tbsp water. Tip in the kernels from two cobs and mix. Set aside.

  • 3.

    Peel and finely slice the shallots and garlic. Strip the kale from the tough stalks. Tear the leaves into bite sized pieces. Pour ½ tbsp oil onto a plate. Measure out ½ tsp paprika and tip onto the plate with plenty of seasoning. Mix together. Roll the pigeon breasts in the oil to coat.

  • 4.

    Warm a frying pan over a medium heat. Cook the pigeon for 2 mins on each side for rare, 3 mins on each side for medium and 4 mins on each side for well done. Transfer to a heatproof plate and cover with foil. Put in the bottom of the oven to rest.

  • 5.

    Add ½ tbsp oil to the frying pan. Throw in the shallots, garlic and kale. Add a pinch of salt. Stir fry for 5-6 mins till the shallots are cooked and the kale begins to turn crispy. Tip into a bowl and cover.

  • 6.

    Wipe the pan clean. Fry the remaining corn kernels in the dry pan for 2 mins till golden and beginning to pop. Tip back into their bowl.

  • 7.

    Whisk the egg whites till they form soft peaks. Beat 1 tsp baking powder into the corn and egg yolk mix. Fold this gently through the egg whites with a metal spoon. Lift and fold the mix together so you don’t knock out too much air.

  • 8.

    Warm 1 tbsp oil in the frying pan over a medium heat. When hot, drop 1 heaped tbsp of the mix into the pan for each pancake. Fry for 2 mins, then carefully flip over. Fry for 2 mins on the other side till cooked through. Place on a plate and cover with a tea towel. Repeat with the remaining mix. Serve with the pigeon, crispy kale and golden corn kernels.

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