Pigeon in Peas.

This is a 10 minute wonder! Serves 8.


  • 8 pigeon breasts.

  • 1 stick of rustically chopped cooking chorizo.

  • 700g packet of frozen petit pois.

  • Handful of chopped fresh herbs (I use thyme, rosemary, mint, parsley…anything at hand really!).

  • Salt and pepper.

  • Tablespoon olive oil.

  • Knob of butter.



  1. Heat oil and butter in small frying pan and fry the pigeon breasts for 3 minutes a side.

  2. When cooked the pigeon breasts should be pink inside, rest on a plate to one side.

  3. In the same pan put in the chopped chorizo until warmed and the chorizo colour is running into the oil (about 5 mins).

  4. In the meantime cook peas in a little water, then drain.

  5. Add the hot chorizo and the oil from the pan into the peas.

  6. Slice the pigeon breasts diagonally across and throw into the peas.

  7. Add the handful of fresh, chopped herbs and season with salt and pepper to taste.

  8. Serve immediately.