Pigeon Wellington with Sauteed Lettuce and a Light Cheese Sauce

Use a sharp knife to cut the whole sides off the pigeons capturing as much of the meat as possible. Season with salt and pepper.

Roll out the pastry pretty thinly, cut into four pieces and place the pigeon pieces on to these bases. Cut some larger pieces out, put on top the pigeon pieces and seal the edges using a little bit of water. This is similar to making a pasty.

Beat an egg and paint the top of the wellingtons. Cook in the oven at 400°F/200°C/Reg6 for 30 minutes or so until the the pastry is golden  Picture  .

Meanwhile make a not too strong cheese sauce by grating some of the cheese and stir into the single cream over a medium heat. Add more cheese to taste if necessary and lightly season with salt and pepper. Clean the lettuc, discard the outer leaves, tear into pieces and saute in a little butter.

Put the wellingtons on to serving plates along with the sauce and lettuce and serve  Zoom  .