Pan roast pigeon breast with puy lentils, parsnip chips and watercress emulsion

Martin Brooks

Martin Brooks

10th September 2012

Pan roast pigeon breast with puy lentils, parsnip chips and watercress emulsion

Preheat the oven to 200C/390F/Gas 6 To cut parsnips: Trim tops and bottoms; peel, and slice in half ...


  • 4 Pigeon breasts
  • 450g/16oz Puy lentils
  • 4 Rashers smoked bacon, cut into thin strips
  • 250ml/8.75 chicken stock
  • 50ml/1.75fl oz vegetable oil
  • 50g/1.75oz butter
  • Salt and pepper
  • 1 Carrot finely diced
  • 1 Onion finely diced
  • 2 Parsnips
  • 150ml/5.25fl oz Olive oil
  • 25g/0.75oz Watercress
  • Baby salad leaves to garnish



In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you