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Pan-fried pigeon breasts served over crispy cranberry-thyme potato cakes with a savory wild mushroom and gravy sauce.
Pan-fried pigeon breasts served on grilled baguette with caramelised pears, crispy bacon lardons, and fresh watercress.
Authentic tandoori pigeon skewers served with slow-cooked spicy black lentils, fresh kachumber salad, and homemade naan bread.