Thursday 29 November 2018

Pigeon Breast with a Red Wine Reduction and Celeriac Purée

When I saw a pigeon reduced to £2 at Warners Budgens in Morton-in-Marsh and then 1/4 of a celeriac root for 25p the making of meal for one was born. I'm on my own in the caravan this week as I'm working away so this quick but delicious dinner was just perfect for me. Pigeon breasts are soft, tender and moist, full of flavour and should never be overcooked. I like my meat rare so only cook for about 90 seconds a side but you could stretch to 3 minutes at a push if you prefer it done a bit more. If you haven't already you really must give pigeon a try, you won't be disappointed.

(serves 1)

1x Pigeon
1/4 Celeriac
2x Potatoes
250ml Red wine
1x Spring onion
1tsp Caraway seeds
1tsp Sugar
1x Bay leaf
1tsp Cornflour


1. Peel the celeriac and potatoes then cook in a pan of water until soft.
2. In a small saucepan bring the wine to a fast simmer then add the spring onion chopped in half, the bay leaf, caraway seeds and sugar. Mix the cornflour with a little water to make a slurry and add to the wine. Reduce down until the sauce is fairly thick. Season to taste then pass through a sieve into a lidded pan to keep warm.
3. Drain the celeriac then return the pan to the heat. Mash with a fork whilst on the heat as it will allow the veg to steam away more water. Pour in a glug of milk and a blob of butter and mix through, still while on the heat. Season to taste.
4. Carefully cut the breasts off the pigeon keeping the skin on and discard the carcass. Season then cook in a hot frying pan for about 90 seconds a side or until golden brown. Add a knob of butter and spoon over the pigeon then set  aside to rest for a few minutes.
5. Slice and serve topped with the sauce accompanied with the mash, some chopped chives and a bit of nice veg of your choice.

Wednesday 28 November 2018

Super Quick Stir Fry Chicken and Mushroom with Noodles

I wanted a really quick tea in the van as I was on my own and the reduced section in the supermarket came up trumps with 1/2 a cooked chicken, some fresh noodles and chives. A super quick stir fry was immediately on the menu that took literally minutes to cook, just what I needed after a long day at work.


1/2 Chicken precooked
300g Fresh noodles
1x Large chili, sliced
150g Mushrooms, sliced
6x Spring onions, sliced
1x Garlic clove, crushed
1/2 Chicken stock cube
Light soy sauce
Oil for frying


1. In a hot wok add the oil and all the veg then stir fry for about 2 minutes.
2. Add a cup of water and half a chicken stock cube and bring to a simmer.
3. Mix a heaped teaspoon of cornflour in a little water then pour into the wok followed by a good glug of soy sauce.
4. Remove the chicken skin and bones and chop the meat into bite-size chunks then add to the wok with the noodles. Cook for about 3 minutes.
5. Season to taste then serve in a bowl topped with some chopped chives.

Tuesday 27 November 2018

Leek and Potato Soup Topped with Broccoli Shards, Crispy Bacon and Brie Bombs

I'm staying in the caravan on my own this week as I'm working away from home in The Cotswolds. The town of Moreton-in-Marsh is my host and a quick dash to the local Co-op just before closing time provided some leeks and potatoes, coupled with broccoli, bacon and brie a soup recipe was born. Leek and potato soup on its own is a gratifying winter dish but add a few toppings and it takes it to the next level. The little bombs of gooey brie are tremendous surprise nuggets of pure joy, give them a go and I promise you will love it.


2x Leeks
6x Potatoes
1x Vegetable stock cube
2x Broccoli Florets
4x Bacon Rashers
1tsp English mustard powder
80g Brie
Chili flakes (optional)
Onion flakes (optional)
Cold pressed rapeseed oil


1. Peel and chop the potatoes into fairly small chunks then bring to a simmer in a lidded pan with the water just covering the potatoes.
2. Wash and slice the leeks then add to pan 10 minutes after the potatoes, continue to simmer until soft.
3. Crumble in the vegetable stock cube and stir through the mustard powder then blend with a hand blender until smooth.
4. Taste, season, keep warm with the lid on the pan.
5. Fry the bacon rasher in a frying pan until crispy, set aside on some kitchen paper to dry then break up with your fingers into crispy bits.
6. Thinly slice the broccoli and gently fry in the bacon fat.
7. Serve in a bowl topped with the florets first, then the bacon bits followed by the brie cut into little cubes. For an extra kick add the onion and chili flakes then drizzle over a drop of rapeseed oil.