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Ingredients requirements - Wood Pigeon and wild mushroom toast:

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

Wood Pigeon and wild mushroom toast making process:

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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