New Newsletter and yummy recipe.

Our new revamped newsletter has just gone out and we are really pleased we have already had a record number of opens. We've tried to give it a fresh look and there is also a new feature, a monthly recipe slot featuring seasonal, local food from our favourite local haunt, The Inn at Welland.

Their first recipe is a rather yummy Pan fried pigeon breast, with wild mushroom fricassee, and garlic croutons.

Ingredients:-
1 x wood pigeon breast
75g woodland mushrooms
1 clove garlic - finely chopped
15g unsalted butter
50ml chicken stock
1 pinch chopped parsley
Salt & pepper
Truffle oil - few drops
Slice of ciabatta bread
Watercress to garnish

Method
1.Rub the garlic clove over the bread, lightly oil & grill until golden, reserve & keep warm until needed.
2.Sear the pigeon breast in very hot pan in vegetable oil (45 seconds eachside)
3.Take out to rest.
4.Add mushrooms, chopped garlic & butter, sauté for 30 minutes
5.Add chicken stock, cook until reduced & thickened
6.Season with salt & pepper, a few drops of truffle oil & parsley
7.Place the ciabatta in a warm bowl, add the mushrooms and the pigeon breast, coat with the sauce and garnish with watercress

We would love to hear how the recipe turns out for you and look forward to sharing another recipe with you next month in our Ochre And Ocre March newsletter.