Wood Pigeon Cured in Apple with Salt-Baked Beetroot & Horseradish

‘The wood pigeon spends a life on the wing; its home is tracks of wood and open farmland. There are no chains in the skyway. There are no fences to keep the birds in or keepers to shut them up. They are wild and free and, as a result, benefit from a completely natural diet. What’s more, they’re very common, so their numbers will occasionally be culled. All this makes them one of the most sustainable and healthy forms of meat we could hope to eat. Beyond that… well, they are incredibly delicious.’ -Gill Meller

Recipe Created by Gill Mellor and Photos by Andrew Montgomery.