A delicious and imaginative way you can use your leftover cranberry sauce this Christmas with this Pan-fried pigeon with cranberry, soy, and Parsnips recipe.
8 Pigeon breast fillets
A knob of butter
Cranberry sauce (ideally smooth, but either will work)
Half a tsp onion salt
2 tsp light soy sauce
4 large parsnips
Salt and pepper
2 tbsp honey
1. Preheat the oven to 220 degrees centigrade/gas mark 7.
2. Peel and cut the parsnips and cook in salted boiling water for 5 minutes.
3. Meanwhile drizzle olive oil on a baking sheet and place in the oven.
4. Drain the parsnips, return to the pan and add 2 tbsp olive oil and 2 tbsp honey. Pop the lid on and shake so the parsnips are coated.
5. Tip the parsnips onto the baking sheet and season generously. Place in the oven and set the timer for 20 minutes.
6. About 10 minutes before the parsnips are ready, heat the butter and a glug of olive oil in a frying pan and cook the pigeon breasts for 5-7 minutes, turning regularly, until cooked to your liking.
7. Remove the pigeon breasts from the pan and set aside to rest.
8. Pour the Port into the pan and cook for a minute or two until it has reduced slightly.
9. Add the soy sauce, cranberry sauce, and onion salt.
10. Keep cooking and stirring for several minutes until you have a syrupy sauce.
11. Serve the pigeon with the parsnips and the sauce.