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A small, wild wading bird, varieties and their eggs have been eaten since the Middle Ages. The Golden Plover is said to have the finest flavour, followed by the Grey Plover and lastly the Green Plover, also known as a Lapwing. They are traditionally roasted un-gutted, in the manner of a woodcock - and can be generally treated in the same way.
Plover's eggs are considered a delicacy, but those of the Tern can serve as a substitute.