Ella Kitto's Pan-fried pigeon breast with creamy beans and Kentish wild garlic chimichurri

I always like to have a pack of pigeon breasts in the freezer. They are versatile, quick to cook and so good for you! This dish only takes about 20 minutes to cook and makes a lovely mid-week Spring dinner and is particularly nice with a crisp glass of white wine. 

[Serves 2]

INGREDIENTS 

For the pigeon: 

• 1 tbsp Kentish Oils rapeseed oil 
• 2 pigeon breasts (if they’re particularly small then 2 each)
• Salt and pepper, to taste 

• 1 tbsp Kentish Oils rapeseed oil 
• 1 white onion, finely chopped 
• 2 cloves garlic, minced / finely chopped 
• 1 tsp dried oregano 
• 2 tins white beans (such as butter beans or cannellini beans) 
• Salt and pepper, to taste 

For the chimichuri 

• 2 tbsp Kentish Oils Basil oil 
• 1 clove garlic
• Handful of wild garlic
• Handful of any other fresh herbs you have lurking in the fridge, or sprouting up in the garden (basil and parsley work well)
• Juice of 1 lemon (or red wine vinegar)
• A small handful of black pitted olives (optional) 
• 1 fresh chilli / 1 tsp chilli flakes (optional)
• Salt and pepper, to taste 

METHOD

1. Begin by making your chimichuri. You can either use a food processor, pestle and mortar or chop everything by hand, depending on how smooth you would like your sauce to be, and the equipment you have to hand:
2.  If using a food processor, chuck all the ingredients in together and whizz until it reaches the consistency you like. Add the lemon juice and oil then season to taste. 
3. If using a pestle and mortar, add the garlic and herbs, one-by-one until squished together. If using, finely chop the olives and chilli and mix into the herby mixture. Add the lemon juice and oil then season to taste. 
4. If hand-chopping, finely chop each ingredient and mix together in a bowl to combine. Add the lemon juice and oil then season to taste. 
5. Set aside, at room temperature. 
6. Heat the oil in a non-stick pan on a medium heat and add the onion. Once it becomes translucent, after 5 mins or so, add the garlic. Keep mixing so the garlic doesn’t stick or start to brown
7. After 10 mins, or when the onion and garlic are soft, add both tins of beans to the pan (including the liquid) and mix to evenly distribute the onion and garlic. Add the oregano, salt and pepper then turn the heat down to low. You just want to heat the beans through and let the flavours mingle now. Don’t let the liquid evaporate off - add a little water if the beans start looking dry as you want them to be juicy! 
8. Pat your pigeon breasts dry with some kitchen roll and season on both sides
9. Heat the oil in another non-stick pan on a medium-high heat. Once it’s hot, add the pigeon breasts and pan fry for 1 minute on each side (pink) or 90 seconds - 2 mins on each side for medium/well-done 
10. Remove the meat immediately and set aside to rest (don’t skip this step!)
11. Check the beans for seasoning then split between two shallow bowls. 
12. Slice the pigeon breasts and place on top of the beans, along with any juices from the pan
13. Finally top with a dollop of your zesty green sauce and some wild garlic flowers, or three-cornered leek flowers to decorate. 
14. Enjoy!