Two bird roast with fig conserve

Easy one for you tonight – and strictly not for vegans this one!

When I get round to it, I try and get my meat (and some other stuff, in particular a wonderful cheese called Wigmore) from – who deliver food grown within a 35-mile radius of Bourne End, where I live. When I saw that they had a two-bird roast on the list, I couldn’t resist. This particular one was a pair of pigeon breasts and a pair of chicken breasts, wrapped in bacon. Perfect for a late father’s day lunch for my dad!

I figured I would jazz it up a bit, so I put them (I bought two for five us – plenty with enough left over for a sandwich!) on a bed of red onion and mushrooms, with a splash of white wine and roasted them in the oven for about 45 minutes. Then I brushed them with some fig conserve I found in the cupboard and roasted for a further 15 minutes. Perfect – and very easy!

Two bird roast with fig conserve

(Not the best photo – but damn tasty with some roasted sweet potatoes!).


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