Warm Pigeon, Black Pudding & Pancetta Salad | Gordon Ramsay

A very simple and very tasty Warm Pigeon, Black Pudding & Pancetta Salad sourced from Gordon Ramsay's 'The F Word'.

Recipe by


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Club Summary

A very simple and very tasty salad dish is demonstrated in Gordon Ramsay's 'The F Word'.

Recipe Credit:


Warm Pigeon, Black Pudding & Pancetta Salad | Gordon Ramsay


For the Pigeon

For the Dressing

For the Salad

  • 200g Pancetta, cubed
  • 200g Black Pudding
  • A bag of Mixed Salad Leaves, dressed
  • Sea Salt and Freshly Ground Black Pepper, for seasoning

100g cooked Beetroot, cubed


  1. Season the pigeon breasts with olive oil, sea salt and freshly ground pepper. Heat a heavy-based frying pan until hot. Add the pigeon breasts skin side down and fry for about 1 minute on each side. Set aside to rest.
  2. For the dressing, whisk together the olive oil, balsamic (or sherry) vinegar, seasoning and a squeeze of lemon juice. Spoon a little of the dressing onto the resting pigeon breasts and cover them with foil to keep warm.
  3. In the same pan, cook the pancetta for a couple of minutes, then crumble in the black pudding. Cook them together for 3 – 4 minutes until crispy. Deglaze the pan with a splash of vinegar and allow it to cook out for around a minute. Drain the contents of the pan through a sieve and rest on kitchen paper. Set aside.
  4. Place the salad leaves in a large bowl and drizzle over most of the remaining dressing. Add the bacon and black pudding mix (and beetroot, if using) and toss together.

To serve:
Arrange the salad onto serving plates. Slice the pigeon breast into 3 to 5 even pieces, arrange on top of the salad leaves, drizzle the juices from the cooking pan over the pigeon along with a final touch of reserved vinaigrette. Serve with a fresh baguette or ciabatta.

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