Author: Janet Davies @pigeoncottage
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Moorish fish stew
This is quite possibly my favourite fish stew at any time of the year. It’s light yet filling, attractive and colourful with the red of the peppers and the rosy pink flesh of the prawns; the cumin, paprika, coriander and lemon in the sauce give it that exotic Moorish flavour. It’s best made with fresh…
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Peanut butter cookies
Everyone loves these soft, golden peanut butter cookies. They are a delicious teatime or party treat and kids love helping to make them. Eat them plain, or dip them in melted chocolate. You could also crumble them over ice cream, yoghurt or baked fruit for dessert to add nutty crunch and texture. This recipe will…
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Venison steak or duck with ‘dibs rumman sauce
This dish is unbelievably simple to make and ‘OMG!’ delicious. ‘Dibs rumman is the Arabic word for pomegranate molasses, a sweet-sour condiment made from Iranian pomegranate juice that has been rapidly boiled until reduced and sticky. It’s widely available in most supermarkets these days, not just in specialty food stores (I used Waitrose’s ‘Cook’s Ingredients’…
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