Wait for the pigeon to fly into the wall of your walled garden. A tell-tale thud will alert you. Otherwise an air-rifle can be more reliable. Pluck and remove feathers from around the crown and remove the breasts with a cherished penknife. They should still be warm. Discard the carcass for the fox. Dig a handful of three cornered leeks from woodland and harvest winter leaves from the polytunnels. Clean the leeks under fresh running water and top them. It would s nice to leave the roots on if you can get them clean. Fire up your wood burning camp stove. Rub the pigeon breasts with rapeseed oil, salt and pepper. If there are myrtle berries in your garden crush some of those between your fingers and add them to rub. Dress the three cornered leeks and salad with the oil and season. When the wood flame has died down and the embers are glowing red hot, place the pigeon breast over the flame and grill for not much more than a minute either side, maybe even less. Set aside to rest and set the three cornered leek over the flame and grill until they just begin to blacken. Slice the pigeon breast into four or five pieces and serve on whatever works.