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Ingredients
4 pigeon breasts
4 tbsp Olive oil
400g cooked black pudding, sliced
200g Pancetta, or smoky bacon lardons
1 lemon, juice only
To serve
mixed green salad leaves
4 white pitta breads
Method
1. Preheat the grill.
2. Grill the pigeon breasts for 12-15 minutes until the juices run clear.
3. Meanwhile heat 2 tablespoons of olive oil in a pan and fry the pancetta until crisp.
4. Slice the pigeon.
5. To serve: arrange the mixed leaves in a bowl and place the pigeon breast, black pudding and bacon on the top. Drizzle the remaining olive oil and lemon juice and season with salt and pepper. Provide plenty of forks and allow the guests to stuff their own pittas
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