Devilled pigeon is a great way to give the grey grouse a kick. Skewer this to make a delicious dinner party canapé on a bed of salad leaves, or serve with green noodles and sprouting broccoli for a kitchen supper or quick lunch. Devilling has become quite old-fashioned, but it’s a great way to jazz meat up. Try Drew Ackroyd’s recipe.

For more pigeon recipe inspiration, The Field has plenty to offer. Try our pigeon pate recipe, simple to make and with a delicious, fine texture. It is the perfect accompaniment to a rustic bread and wine lunch or even a romantic picnic. Or try The Field’s pigeon kebabs with hare and rosemary, guaranteed to go down a storm at any summer BBQ.

DEVILLED PIGEON

Serves 4

• 1 large shallot, finely chopped
• Knob of butter
• 1 clove garlic, finely chopped
• Hot madras curry powder
• 300ml Jersey cream
• 8 skinned pigeon breasts
• Olive oil

To make devilled pigeon, first sweat the shallot in butter with the garlic until soft and translucent. Add a good pinch or two of curry powder, another of salt and then the cream. Taste, season, taste again. Stir the mixture and then set aside.

Season the pigeon with salt and pepper and rub with a little olive oil. Heat a heavy-bottomed pan and give the breasts 30 seconds per side to cook. When they are done, take them out of the pan, cover with foil and allow them to rest for a couple of minutes. Pour the sauce into the hot pan and stir it with the pan juices.

When the devilled pigeon is ready to serve, slice the meat across the grain, toss in the sauce and either skewer for canapés and place on salad leaves or serve with green noodles and sprouting broccoli. Pour the remaining sauce over and serve with cold riesling.