Chef Gabriel Rucker, the award-winning chef and main creative force behind Portland's Le Pigeon restaurant — which serves such items as foie gras johnny cake and beef cheek bourguignon — has ...

The woodland pigeon is a scoundrel and a thief. We might as well eat it. Scourge of allotment holders, farmers and gardeners, the wretched birds can spot a cabbage seedling at 200ft. They had my ...

Pigeon peas are a winter seasonal delight. Fresh green pigeon peas are nutrient-rich, with vitamins and minerals including Vitamin C and potassium. Served hot with rice it is a comforting dish. 2.Cool ...

THE wood pigeon is the most common bird in the UK and numbers have doubled in the past year alone. They are considered a pest in rural areas, where they eat crops – consuming up to two and a half ...

The nutritional benefits of pigeon peas are many, from vitamin C to potassium. This rice recipe is quick to make if you have cooked rice handy, and the masala can also be stored for use. 1.Dry roast ...

We’ll send you a myFT Daily Digest email rounding up the latest Life & Arts news every morning. Even more than in England, in Hong Kong boys want red wine. You or I might think that both cuisine and ...

A surplus of game birds is not, I admit, a problem many people have to confront; but lately I am obsessed with finding interesting ways to eat pheasant or pigeon meat. It is not because I have a ...

The filling for this pie is best made the day before. Place the trotters in a pan with the herbs, garlic, bay leaves and peppercorns, celery, red onions and carrots. Cover with the red wine and stock, ...

The game is on. On restaurant menus, anyway, if not on our kitchen stoves. There’s pigeon saltimbocca at our Matthew Norman’s favourite Polpetto in Soho, partridge with chestnut stuffing at The Walnut ...

Heat a grill or barbecue and cook the aubergines until the skins are completely burnt, turning them around every so often. Leave the aubergines to cool, then cut them in half and scoop out as much of ...

The little pigeons I bought this week, chubby, perfect (with no dark red bruises or split skin) came from the butcher plucked, gutted and ready for the oven, but I wanted to grill them, so out came ...