Pigeon breast and cider puree recipe

• 1 tbsp pine nuts
• 1 tbsp golden sultanas
• 2 handfuls spinach
• 4 pigeon breast
• 2 bulbs of cooked beetroot, roughly chopped
• 1 cooking apple, peeled, cored and roughly chopped
• 1 scattering of thyme
• 100 ml (3.5fl oz) cider

1. For the puree, cook all the ingredients together until they are soft and there is no liquid left.
2. Blitz in a blender to a smooth puree.
3. Keep warm.
4. Cook the pigeon in an oiled frying pan for about 30 seconds a side and rest.
5. Heat a pan over a medium heat, and dry fry the pine nuts until golden.
6. Then add a splash of oil and spinach to wilt it.
7. Add a little salt and pepper to the pan, and then add the sultanas.
8. Serve the pigeon on the spinach with a swoosh of puree.

nuts, golden sultanas, handfuls spinach, pigeon breast, beetroot, apple, scattering of thyme, cider

Taken from www.lovefood.com/guide/recipes/27718/pigeon-breast-beetroot-apple-and-cider-puree-spinach-pinenuts-and-golden-sultanas-recipe (may not work)