Author: Janet Davies @pigeoncottage
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Red cabbage slaw with French mustard dressing
This is a great make-ahead salad, perfect for a party buffet. I usually add the dressing just before I serve it and keep the spring onions in a sealed plastic bag separate from the celery and red cabbage so they don’t overpower the flavour if you make it the day before. I usually make this…
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Sri Lankan hash
I was given a lovely big pot of fragrant *Sri Lankan roasted curry powder and lots of fresh curry leaves a couple of weeks ago so I’m in an experimental mood. At this time of year, I’ve always got leftover cooked new potatoes and I love a brunch type dish that works for one or…
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Roasted red pepper, tomato and basil pasta salad
Roasted red peppers, both fresh and sun-dried tomatoes and basil are the perfect summer flavour combination. Add some orzo and a tangy dressing and you’ve got a vegan dish, serve with burrata for vegetarians or it makes the perfect accompaniment for BBQ meats. Simple, versatile and delicious. To make… Share, follow, like, enjoy! Book your…
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