BORDER WOOD PIGEON BREASTS WITH CARAMELISED APPLE, STORNOWAY BLACK PUDDING AND BEETROOT VINAIGRETTE
- kindly supplied by Fenwicks Restaurant, Edinburgh

Ingredients
4 border wood pigeon breasts
1 green apple
4 slices of Stornoway black pudding
50g Demerara sugar
25g unsalted butter
100g diced cooked beetroot (in own juices)
100ml olive oil
30ml white wine vinegar
25g sultanas

Method
Start by mixing the olive oil white wine vinegar sultanas and diced beetroot in a bowl add a good pinch of salt and pepper and place in fridge for 24hrs.

Then place the black pudding slices under the grill for 4 min or until they are warm all the way through. On a separate tray core and then slice apples into 6 slices, sprinkle with the Demerara sugar and place under the grill until golden brown mean. Mean while, heat a non stick pan, season the pigeon with salt and pepper and sear on both sides for 30 seconds. Remove pan from the heat and allow to rest for 3 mins - the pigeon should be pink in the middle.

To serve stack the apple and black pudding in a tower in the centre of the plate. Then place the pigeon on top and drizzle the beetroot vinaigrette around the plate and serve immediately.