Game Cookery
Pigeon breast is a favourite of mine and I am making an effort to get more of Asia into my kitchen. Accordingly, I’ve been loosely adapting many classic dishes from China, Japan, Thailand and Malaysia into quick and simple suppers.
They tick the ‘Asian and tasty’ box but admittedly I don’t know whether chefs who are actually from those countries would recognise my efforts. I like to think, though, they might quite like
