Roast wood pigeon breast
Halve the figs. In a sauté pan warm the honey and thyme and add the figs for 30 seconds or until soft.
Add a teaspoon of butter to a warm frying pan, season with salt and smoked paprika. When butter is foaming add pine nuts and sauté until golden. Remove and drain onto kitchen paper.
Shred chicory and mix with the watercress.
Heat frying pan until hot and add oil. Season pigeon breast with salt and pepper and place into frying pan. Sear each side for approximately 1 minute and take out of pan and leave to rest for 2 minutes.
Arrange ingredients on plate.