Woodpigeon sausage rolls certainly up the ante when it comes to great picnic fodder. Suddenly the humble pork namesake seems a little lame by comparison. Pigeon sausage rolls are a great way of serving game in season or out. In fact they are supremely adaptable. Going for a summer picnic, complete with wicker basket and winding river

Woodpigeon sausage rolls make great use of our best “gamebird”. As the season is coming to an end, the game suppers start to become few and far between, but pigeon is prime eating now. These woodpigeon sausage rolls are delicious as a mid-morning snack. If you have guests coming for supper serve them up as a pre-dinner canapé or they are the perfect offering at one the last shoot day’s elevenses. Have a go at Mike Robinson’s recipe, they are so quick, easy and delicious, they are worth using the last of the game for.

For more pigeon inspiration, learn how to make pigeon pate to use up those extra breasts. Not only will it clear your freezer, but it is a wonderful accompaniment to a bread and wine lunch. Or make pigeon kebabs with hare and rosemary, guaranteed to go down well at any BBQ as we move into the summer months.

WOODPIGEON SAUSAGE ROLLS

Serves 10

• 10 pigeon breasts
• 500g (171⁄2oz) pork sausage meat
• 1 tbsp chopped fresh thyme
• 1 tbsp wholegrain mustard
• 1 tsp Worcester sauce
• Salt and pepper
• 500g (171⁄2oz) puff pastry
• 1 egg, beaten

Pop the pigeon breasts in a food processor and whizz until coarse.

Add the pork mince and combine the meats really well. Add the thyme, mustard and Worcester sauce and season lightly.

Roll out the puff pastry to a 5mm thickness and cut it into 4in wide strips. Form the sausage mix into a long sausage about an inch thick between your hands and lay it down the middle of the strips. Brush the edges with beaten egg and roll the whole thing into a sausage roll. Glaze the outside of the woodpigeon sausage rolls with eggwash, decorate the pastry with a fork ( if you wish) and cut into appropriate lengths.

Bake in a hot oven for 15 minutes at 200°C/400°F/Gas Mark 6 or until golden brown. Bask in your glory.