Description (Some HTML is OK)
Roast pigeon with parsnip crisps and spinach. Yum.
Makes 2 servings
- 2 pigeons
- small bunch thyme
- 4 medium sized parsnips
- ½ tblspn honey
- 2 tblspn oil
- ½ teaspoon paprika
Preparation (Some HTML is OK)
Preheat the oven to 250C.
Scrub then slice the parsnips with a mandolin or a knife to the width of a pound coin.
Lay them in a baking tray drizzle with the oil and honey, then sprinkle on salt, pepper and paprika.
Rub the pigeons with oil, salt and pepper inside and out, then respectfully insert a bunch of thyme into their cavities.
As ever, this is now about the timing. The pigeons will take about 10-15 mins depending on how you like them. The parsnips will take around 7-10 mins but will burn as soon as look at you, so keep a very watchful eye on them.
When the parsnips are well coloured, remove them from the oven and drain on kitchen paper. They should be crispy but not immolated.
Remove the pigeons from the oven, let them rest a couple of minutes, then serve with the parsnips and buttery spinach.