1 cooked jacket potato (still warm)
2 pigeon breasts (sliced into strips)
2 rashers of bacon (roughly chopped)
1 tablespoon flour
1 teaspoon wholegrain mustard
1 teaspoon butter
1 small onion (sliced)
1 pinch salt (optional)
1 pinch black pepper
1 pinch dried mixed herbs
1 tablespoon grated cheddar cheese
½ mug milk
½ tablespoon oil
1 tablespoon fresh parsley (chopped finely)

•Stir fry the pieces of pigeon, bacon and onion in the butter and oil until just cooked.
•Remove from the heat.
•Add pepper, herbs, mustard and flour and stir together.
•Add cheese and milk, stir, and return to gentle heat, stirring until the sauce thickens.
•Remove from heat.
•Adjust seasoning if required and spoon over the potato.
•Garnish with chopped parsley.

 

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