- 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)
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.