Pre-heat the oven to 210C/425F/gas mark 7.
Heat a small pan of rapeseed oil. Add the gutweed a little at a time and deep fry until crispy, taking care as the oil will spit. (Tip: use a lid to cover, and prevent it spitting on you!) Remove and place onto a cloth to drain any excess oil off.
Place the cooked beetroot on a baking tray, drizzle with olive oil and season, then put in the pre-heated oven for 10 minutes. After 10 minutes, add the figs to the beetroot and cook for a further 5 minutes.
Meanwhile, place a heavy-based frying pan on the stove and heat until smoking hot, and add a little light rapeseed oil. Season the pigeon with sea salt and add to the frying pan, skin-side down. Be careful, as the oil will spit once the pigeon is added. Cook for 1 minute on each side, remove from the pan and allow to rest for a couple of minutes.
Remove the beetroots and figs from the oven, and place the figs on your serving plate. Sprinkle the apple balsamic over the beets and stir, then put on the serving plate with the figs.
Slice the rested pigeon into 3-4 slices each and add to the serving plate. Pour over any resting juices and excess balsamic, and garnish with the sliced raw candy beetroot and deep-fried gutweed.