Sue Ellis's Worcestershire County Cook Off recipe ...


  • Ingredients pigeon in pastry

  • 4 breasts Peopleton pigeon (plucked & with no shot!)

  • 1 sprig thyme

  • 25g butter

  • 1 tbsp local honey

  • 2 sheets of filo pastry

  • 2 egg yolks, whisked

  • 150ml red wine jus made from pigeon bones

  • Artichoke Puree

  • 8 large Pershore Jerusalem artichokes

  • 1 tbsp vitamin C powder

  • 1 large Vale potatoes, peeled

  • 300ml milk

  • 25g butter

  • Potatoes

  • 3 large vale potato, peeled

  • Butter

  • 1 tsp corn flour

  • Broccoli

  • 1 Head Eckthington purple sprouting broccoli, trimmed into florets

  • 2 slices air dried ham, julienned


  • 1.

    Put the pigeon breast in a sous vide bag with half the butter, thyme, salt, pepper & honey for 20 minutes at 64°C in a water bath. This will allow the breast to cook through thoroughly, but still retain a pinkish hue whilst also taking on the flavour of the honey.

  • 2.

    Remove the pigeon from the bag, allow to cool and then pat dry.

  • 3.

    Cut the filo pastry into 4cm strips, brush with egg wash, and then place another filo strip on top.

  • 4.

    Repeat 4 times, and then keep the pastry under a damp cloth.

  • 5.

    Starting from one end of the strip, roll the pigeon breast up in the filo pastry to form a parcel.

  • 6.

    Place on baking sheet and brush with remaining egg wash.

  • 7.

    Preheat the oven to 180°C/350°F/Gas4.

  • 8.

    To cook the pigeon, bake in the oven for 6 minutes until the filo pastry is golden.

  • 9.

    Allow to rest for a few minutes and then carve in half.

  • To prepare the Jerusalem puree:

  • 1.

    Peel and finely slice the Jerusalem artichokes and put into water with dissolved vitamin C powder - this will prevent it from going black.

  • 2.

    Slice one small potato (roughly the same size as the artichokes) into the milk in a saucepan.

  • 3.

    Drain the artichokes and add to the milk, discarding the vitamin C water.

  • 4.

    Bring to the boil and simmer until tender.

  • 5.

    Once tender, blend with a hand blender until smooth.

  • 6.

    Add the remaining butter, salt & pepper to puree then keep warm on the stove.

  • To cook the potatoes and broccoli :

  • 1.

    Place the air dried ham on a tray under the grill and cook until crisp.

  • 2.

    Blanch purple sprouting until tender and then season.

  • 3.

    Cut the remaining potatoes into a cylinder then slice on a Chinese mandolin.

  • 4.

    Butter the slices, season and dust with a little corn flour.

  • 5.

    Place on a slip mat in a flower shape, and repeat 4 times, building up the layers.

  • 6.

    Place another slip mat on top and then cook in the oven for 8 – 10 minutes until golden and crisp.

  • To Serve:

  • 1.

    Place the pigeon breast on the plate with a swipe of artichoke puree next to it.

  • 2.

    Place the purple sprouting next to it with the air dried ham sprinkled over the top.

  • 3.

    Add some potato and red wine jus to decorate.

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