Airgun World – July 2019

http://www.airgunshooting.co.uk AIRGUN WORLD 85

I

get quite a few of my ideas from meals eaten
in restaurants, or from foodie friends who
also experiment with flavours. For obvious
reasons, the dishes are not reproduced exactly

• try asking a restaurant chef for a recipe and
  witness their reaction! I only tried it once, and
  received a very firm, and not over-friendly ‘on
  your bike, madam.’ I can usually suss out the
  ingredients, though, more or less, and then put
  my own twist on it to produce something
  reasonably tasty.
  There are no such problems with my friend,
  Mike, who gives up his dinner party secrets
  willingly, and this dish is born of one such
  recent encounter. He’d cooked some lamb

Woodie breasts

A good handful of dried oregano

Half a tsp cinnamon

One heaped tsp dried thyme

Juice and zest of one lemon

Two tablespoons olive oil

Salt and pepper

Marsala or dry sherry (optional)

INGREDIENTS

PAPER PIGEONS

Woodpigeon with a spicy Greek influence

ROSIE’S RECIPE

shanks in a slow cooker, wrapped them

individually in baking parchment ‘tents’, and

the flavour was extraordinary. Whether that was

the result of being gently braised for six hours,

or the combination of herbs and spices, I don’t

know, but I stole his recipe and vowed to try it

with woodpigeon.

Six hours seemed a bit much for such a

small amount of meat, compared to the lamb

shanks, so I reduced the time by two thirds,

added a couple of my own ideas, popped it

into the slow cooker, and went out for a walk.

I recommend this to anyone. It worked a

treat, and made a delicious and trouble-free

evening meal for two. You can serve it with

Serve with veg and

new potatoes.

rice, mashed potato, chips ... whatever you

fancy, but do try it. It’s delish!