Secret garden 18 October 2019 After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the Somerset countryside
In this week's issue... Secret garden After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the [...]
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Recipe of the week: Wood pigeon with lardo, pomegranate molasses and salted walnuts

21 April 2019 by
Recipe of the week: Wood pigeon with lardo, pomegranate molasses and salted walnuts

We have a bounty of year-round wood pigeon in the UK and it is to our shame that we don't eat nearly as much of this delicious, healthy meat as we should.

While good restaurants have featured it for many years, it is rare to find it used to any great degree in our homes, perhaps partly due to the bird's reputation as a pest and also the unfamiliarity around cooking it.

Unlike its urban cousin, the countryside wild pigeon has a clean, varied diet of grains, peas, seeds and herbs, which means the meat has great depth of flavour. The pigeon's varied diet and busy flight style means its meat retains a naturally sweet-sour flavour.

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