Wood Pigeon with Celeriac and Apple Slaw


Wild woodpigeon is a naturally dark game meat that offers a subtle gamey flavour.

Cooking time: 20 minutes

Serves 2


2 Field & Flower wood pigeon breasts

1 Small celeriac

1 Stick of celery

1 Granny Smith apple

1 Pomegranate

Olive oil

Apple cider vinegar

Juice of ½ a small lemon

Salt and pepper


Prepare a medium sized bowl of iced water and put to one side.

Remove the pigeon breasts from the fridge, to allow them to reach room temperature. Remove the skin from the celeriac using a sharp knife.  Cut into inch thick slices and then cut those into inch square batons.  Put the edge pieces to one side, so that you are only left with rectangular pieces of the same size. Using a potato peeler or mandolin, thinly slice the batons so into ribbons and place in the bowl of iced water, to prevent them from browning.

Peel the stick of celery to remove the nasty stringy bits.  Cut off the root end and lay flat the top end on a chopping board.  Using a sharp knife, slice the celery on the diagonal, very thinly. Add to the bowl of iced water.

Take your apple and place on the chopping board.  Again, using a sharp knife, remove the bottom of the apple and discard.  Slice the apple very thinly whilst rotating, avoiding the core, so that you are left with little slivers of apple; each with a bit of the bright green skin!  Add to the bowl of iced water.


Cut the pomegranate in half and place one half, cut side face down, in your palm. Over a bowl, use a wooden spoon to hit the back of the pomegranate.  The seeds will pop out quite rapidly, so be sure to wear an apron!  Place the bowl of kernels to one side.

To make the slaw dressing, take a clean jam jar; pour in a glug of the olive oil and apple cider vinegar, followed by the lemon juice.  Screw the lid on and shake until well incorporated.

Heat a dry pan (I use a cast iron skillet for lovely caramelisation) until it is very hot. Remove the skin from the pigeon breasts; rub with olive oil and

Season. Place in the pan and fry for 2-2.5 minutes on each side.  They are best when a little pink in the middle.  Remove from the pan and let rest on a board. Remove the slaw vegetables from the bowl of iced water, drain and pat dry with some kitchen paper and place into a bowl.  Lightly dress and toss together with your fingers.

You can view or print the recipe here


It’s all about the woodpigeon

woodpigeon whole woodpigeon breast

Wild woodpigeon is making a name for itself and quite rightly so. Tasty and economical, this naturally dark game meat offers a light gamey flavour. It’s less intense than a venison haunch steak and more subtle than pheasant in taste. Available all year round, although better enjoyed in the spring and summer when they have an abundance of food available. They feed on seeds, grain, buds and cereal crops such as barley, and they have to drink a lot as there’s not enough moisture in their food.


Woodpigeon is a great source of protein, which can help your body repair cells and make new ones. It also contains minerals such as iron, crucial for producing energy and keeping your immune system healthy.

Cooking tips

For woodpigeon breasts melt butter and oil in a frying pan, heat the pan until hot and then add the fillets. Cook for 30 seconds on each side over a high heat, then reduce heat and cook for another 2 minutes on each side. One woodpigeon breast is enough per person for a starter however we recommend two breasts per person for a main course.

A whole woodpigeon can be cooked in a pre-heated oven (180C/350F/Gas 4) for 30 minutes. We recommend adding a bay leaf to the cavity when roasting. Remember the carcass can be used to make stock.

To make your stock simply add the carcass to a big pot with carrots, a few black peppercorns, fresh thyme and parsley. Bring to a simmer and cook for 2-3 hours (to taste) and then strain the stock. For best results leave the stock to go cold and chill overnight.

Unlike chicken, woodpigeon can be served whilst pink in the middle. Overcooking game can dry the meat out and weaken the flavour. We endeavour to remove all shot from each bird but occasionally it will still contain shot.

Woodpigeon goes well with juniper berries, cherries, apples, shallots, ginger, honey, bacon or thyme.

Our seasonal woodpigeon recipes

Woodpigeon breasts with ale gravy and Woodpigeon breasts with celeriac and apple slaw recipes here

Take a look

£6 for four woodpigeon breasts 

£4.75 for a whole bird

Field&flower in Good Housekeeping magazine!

Field&flower in Good Housekeeping magazine!

We were really proud to find out this week that we have been named in the top three meat boxes in Good Housekeeping magazine! We were complimented on the flexibility of the boxes and the wide choice of meat available.

You can also read about our flexible ordering system and how it works here: https://fieldandflowerkitchendiary.wordpress.com/2013/08/05/our-flexible-ordering-system/

You can read the article online here: http://www.goodhousekeeping.co.uk/tried-tested/tried-tested-organic-boxes


Our flexible ordering system


One of the main reasons we started field&flower was to offer a flexible way to order quality and ethical meat. We understand that choosing meat is a personal thing and you place a certain amount of trust in us being your supplier.

You have a very flexible way of personalising your meat box, you simply choose each individual cut using our credit based system and place the individual cuts in your box. As you choose a cut the credits reduce down until you’ve spent your allocation (more information below). We know buying meat is a personal thing so James and I always farm, source and butcher the very best cuts. We’ve both even picked and packed every single box that’s ever left our butchery!

1. First decide whether you want a small, medium or large box, we recommend small boxes for meat bachelors, couples and small families. Medium and large boxes tend to suit those people who eat a bit more meat. You can always swap between box sizes to find the size that suits you.

2. Each box size will display the credits you have to use to complete your order; a small box is £55 which is 85 credits, you can always go over your credit allocation.

3. Each box has 4 departments to choose from;

•             Roasting joints

•             Steaks, Chops and Fillets

•             The Pantry

•             Wild Game

4. Each product has information listed about how many it feeds, how much it weighs and some information about the cut of meat.

5. You can change your box content before each delivery if you wish, look out for the reminder email about your next box. You can also change your box size and your delivery date as often as you like.

6. Keep a look out for the special offers each month and new seasonal produce.

7. We send the boxes every 4 weeks but if you wish to change your delivery frequency you just have to email James: jamesmansfield@fieldandflower.co.uk

8. There is no contract or tie-in.

9. We are a small business so please feel free to call 08456 899 007 or email info@fieldandflower.co.uk if you require any assistance.

So, now get going! Choose from our different sections, what do you fancy? Sirloin steak? Pork belly?


Summer roast chicken


Here’s a lovely summer recipe for your free range chicken. The chicken comes from Castlemead Farm, where our friend Stuart Perkins farms Cotswold White free range chickens. He raises his chickens in extensive free range conditions where the birds can thrive in a natural environment, feeding on home grown cereals and grubs in grassy meadows.

Ingredients – serves 4-6

1 Field&flower small free range chicken 1.5kg (with giblets)

20 or so young green olives

6 sprigs fresh thyme + a medium sized bunch for putting in the chicken’s cavity

75g unsalted butter, at room temperature

1 lemon


Remove the chicken from the fridge about 30 minutes before you plan on cooking it, to allow it to reach room temperature. Remove the giblet bag from inside the chicken.

Preheat the oven to 200C

Pit (if not done already) and chop the olives, and remove the thyme leaves from the stalks.  Place into a bowl and mix well with the butter.

Place the chicken on a chopping board and gently separate the skin from the breast using your fingers.  Fill the space between the breast and skin with the olive and thyme butter, using a spoon or your hands, whichever you find easiest.  Ensure the breast area is evenly covered by pushing the butter around under the skin.

Chop the lemon in half and place into the cavity, along with the remaining bunch of thyme.

Place in the oven for around 1hr 15mins, or for a time relative to the weight of your chicken.

Remove from the oven and let the chicken rest until it becomes warm.  Serve with a herby salad or cous-cous and some lovely ripe tomatoes.