Spiced Pigeon Breasts with Apple, Bacon & Squash

Cooking time
Serves4 people
Spiced Pigeon Breasts with Apple, Bacon & Squash

September never looked so good on a plate.

4 ratings


  • 1 medium squash
  • 3 garlic cloves
  • 180g smoked streaky bacon
  • 4-6 tbsp balsamic vinegar
  • 1 tsp Little Apiary honey
  • ½ tsp mixed spice
  • Sea salt and freshly ground pepper
  • 4 sprigs of fresh thyme, plus extra to garnish
  • 250g wild pigeon breasts
  • A few glosses of olive oil and/or a nut of butter
  • 1 large or 2 small apples

15 mins (prep) | 1hr (cooking)

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1. Preheat the oven to 200°C/Fan 180°C/Gas 6.
2. Quarter your squash. Scoop seeds out. Pop in a dish with the whole garlic cloves (leave in skin). Drape rashers of bacon on top. Roast 45 mins-1 hr, or till the squash is tender and charred. Check midway. Remove bacon once crisp.
3. Whisk 4-6 tbsp balsamic, the honey and mixed spice. Roll the pigeon breasts in it. Season. Scatter thyme leaves on top.
4. Heat a large frying pan. Gloss with oil/butter. Sizzle the pigeon for 3 mins on each side till golden. Let them rest. Heat the marinade till bubbly. Transfer to a gravy jug.
5. Slice the apple horizontally into ½-1 cm thick rounds. Rinse your pigeon pan. Add a gloss of oil/butter. Fry the slices till each side’s golden.
6. Scoop the squash out of its skin; de-skin the garlic cloves. Mash the squash, garlic and a little butter. Thinly slice the pigeon. Serve on top of the squash mash with the warm pan juices, fried apple slices and bacon.
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