I woke on Monday and was pleasantly surprised the sun was shining in a blue sky. Spring was definitely here.
A quick lunch was required before getting out on the bike to Stoughton for some wild garlic.
I had a few leeks, rosemary and spring onions in the fridge, the basis for my lunch.
If you can’t get hold of pigeons, try this as a side dish with roast lamb.
INGREDIENTS (serves four)
8 pigeon breasts
2 small leeks
4 spring onions
Tablespoon pumpkin seeds
Tablespoon sunflower seeds
Teaspoon chopped rosemary
1. Gently pan-fry the seeds in a dry pan until just colouring.
2. Add the rosemary and honey and coat the seeds. Remove from heat.
3. Slice the leeks across the round in a diagonal.
4. Rub with olive oil and griddle for two minutes on each side.
5. Pan-fry the pigeon breasts in a little olive oil in a hot pan for two minutes each side. Season in the pan and allow to rest for three minutes.
6. Slice the spring onions into diagonals and toss into the seeds with a splash of olive oil . Season to taste.
7. Arrange the leeks on four plates; top with the pigeon and drizzle over the seeds and honey dressing.
• Lawrence’s restaurant is Fat Olives, Emsworth. fatolives.co.uk, 01243 377 914.