Breasts

So today I cooked the pigeon breasts that I got at Stockbridge Market on Sunday. I was going to stuff them with a mixture of pate, tomato, onion and soft cheese (with some pepper and garlic seasoning) but they were thinner than I expected so I just fried them with some seasoning and served them up with potatoes and the "stuffing" mixture, that's the pink gooey stuff in the middle (pink due to the tomato).

To be honest I wasn't that impressed with the pigeon, they were "all right" but I don't think I'll be buying them again.