Carosesa Creations with Head Chef Ianto Griffith, Applegarth Farm

As anyone who has their own jar of Carosesa knows, the possibilities of what dishes to create with it, are endless. We are so excited by this tasty creation from the talented Chef at the gorgeous restaurant at Applegarth Farm.

Applegarth has been growing, selling and producing exceptional quality foods for almost 40 years. They pride themselves on producing unique offerings, not mass produced, rather instead, using local artisan products, keeping it seasonal and making every dish with love, care and attention. You can find Carosesa both on their exquisite menu and in their fabulous farm shop. Their restaurant led by Head Chef Ianto is the powerhouse behind their whole operation.

Not only is his dish combining Carosesa with cobnuts, wood pigeon and figs beautiful to look at, your tastebuds will be tingling with the explosion of flavours, why not give it a try yourself?

Wood pigeon, black figs, dandelion and cobnuts, Carosesa butter dressing


  • 1 x wood pigeon, oven ready

  • 2 x black figs

  • 1 handful x cobnuts

  • 1 bunch x dandelion leaves

  • 1 small head radicchio

  • Salt and pepper

  • Olive oil

  • 25ml pigeon roasting juices

  • 25ml extra virgin olive oil

  • 1tsp Carosesa

  • 1 tsp sherry vinegar

  • 1 tsp heather honey

How to:

  1. First prepare the pigeon, wash the bird all over, including the cavity, then pat dry with kitchen paper.

  2. Preheat the oven to 180c. Oil and season the bird with salt and cracked black pepper.

  3. Add a touch of oil to pan and over a high heat, sear the pigeon all over until the skin is golden

  4. Transfer the pan to the oven and cook for 12 min.

  5. Whilst the pigeon is cooking prepare the salad. Wash, drain and tear the dandelion and radicchio, then add to a bowl.

  6. Crack the cobnuts and add to the bowl, season with olive oil, salt and pepper and arrange on a plate. Cut the figs and add to the plate.

  7. When the pigeon has finished cooking allow it to rest for 5 mins. Collect the roasting juices, and reduce to 25ml in the pan, take off the heat and mix in the olive oil, Carosesa, sherry vinegar and honey. Carve the pigeon and add to the plate. Spoon over the Carosesa dressing and enjoy!

Wood pigeon, black figs, hazels and cobnuts, Carosesa butter dressing

Wood pigeon, black figs, hazels and cobnuts, Carosesa butter dressing

Head Chef Ianto Griffith

Head Chef Ianto Griffith