For the greengage spritzer, first poach the plums in
Mix together the sugar and white wine vinegar until the sugar dissolves. Add a little mustard and the olive oil, then whisk to emulsify. Peel and chop the russet apples into small dice and add to the dressing. Heat the cobnuts in the oven at 150°C and keep warm. Just before serving, mix the salad leaves, herbs and Yorkshire Blue cheese in a bowl. Add the cobnuts to the dressing, then add the dressing to the bowl and combine with the leaves and cheese. Heat a frying pan on a medium heat and add a little oil. Season the pigeon breasts and pan-fry for approximately 1 minute per side, turning as you go to colour on all sides. Once cooked, set aside to rest and keep warm.
To serve, place a handful of the ‘salad’ into a small serving bowl or onto a small plate. Slice the pigeon breast and arrange on top. Serve with a couple of wedges of cheese and a few herbs. Add the soda water to the greengage gin and serve the spritzer next to the salad.
Note The gin can be done in bulk year upon year, using the same ratios, much the same as you would make sloe gin, depending upon availability and storage space (and gin!!).