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Tomato and basil orzotto
View recipe: Tomato and basil orzottoI usually serve this ‘orzotto’ (like a risotto but made with orzo pasta grains not rice) with roast chicken and use the rich roasting juices to add to the chicken stock needed to make it. Add chopped cherry tomatoes and lots of shredded basil just before serving and you’ve got the perfect accompaniment to a…
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Prawn & green rice salad
View recipe: Prawn & green rice saladThis prawn and green rice salad is loosely based on one my late mother-in-law used to make but with a more contemporary twist. It’s a fresh green rice salad base topped with Marie Rose sauce and plump fresh prawns; every forkful a delicious taste of summer! She used to make really big ones on a…
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Sautéed courgettes on a bed of lemon and herb yoghurt
View recipe: Sautéed courgettes on a bed of lemon and herb yoghurtAt this time of year, courgettes and soft herbs like mint, basil or dill are plentiful and go with pretty much every kind of grilled meats. This is a quick and simple side dish that tastes just delicious and it’s perfect for summer suppers. Serve with some crusty bread to mop up any leftover yoghurt…
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About the Author
Janet Davies, author and creator behind Pigeon Cottage Kitchen, is passionate about sharing recipes of wholesome and delicious food. Read full bio.
