Peel and finely slice the onions. Peel the carrot and finely chop it. Peel the garlic and crush or finely chop it. Pick the leaves off the thyme sprigs. Fill your kettle and boil it.

Pour 1 tbsp olive oil into a large frying pan and warm to a medium-high heat. Season the pigeon breasts with a pinch of salt and pepper and lay them in the hot pan. Fry for 2 mins on each side, till browned all over, then lift out of the pan, transfer to a warm plate and set aside.

Reduce the heat under the pan to medium. Slide in the onions, carrot, garlic, thyme and a pinch of dried chilli flakes (they're spicy, so start with a small pinch – you can always add more later). Cook for 5 mins, stirring frequently, till slightly softened.

Drain and rinse the borlotti beans. Tip the beans into the pan. Pour in the passata. Crumble in the stock cube and add 200ml boiling water. Stir and bring back to the boil, then reduce to a simmer and cook for 10 mins.

While the stew is simmering, strip the kale leaves off the woody cores. Finely shred the leaves.

After 10 mins, stir the shredded kale through the stew. Pop the pigeon breasts and any resting juices from the plate into the pan. Warm everything through for 5 mins.

Have a taste of the stew and add a little more salt or pepper if you think it needs it. Divide the pigeon stew between 2 warm bowls to serve.