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Ingredients requirements Wood Pigeon and wild mushroom toast:

1. Get 4 slices brioche
2. Provide 1 tsp - onion marmalade
3. You need 100 g of wild mushrooms
4. You need 80 g of mixed leaves (watercress, spinach and rocket) salad
5. Get 6 - Wood pigeon breasts
6. Make ready 1 for chicken stock cube

Wood Pigeon and wild mushroom toast how to cook:

1. Heat a griddle pan on a medium-high heat with a drizzle of vegetable oil. - Boil a kettle.
2. Pat the pigeon breasts dry. Season then add to the pan. Cook for 3mins on each side. - Meanwhile roughly chop the mushrooms.
3. Remove from the pan and out to one side to rest.
4. Add the mushrooms to the pan to cook.
5. While the mushrooms cook. Add 150ml of boiled water to the chicken stock cube and the onion marmalade. Mix well.
6. Add the stock to the pan. Cook to reduce until it becomes a thick and sticky consistency.
7. Meanwhile, begin toasting the brioche and add the salad leaves to a bowl.
8. Add the mushroom mixture to the bowl and mix well.
9. Serve by placing the leaves and mushroom mixture on top of the brioche followed by the pigeon breast sliced.

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