Author: Janet Davies @pigeoncottage
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Braised red cabbage
This is one of those -must-have side dishes for the Christmas table – perfect with roast goose, turkey, venison or pork. It can be made ahead the day before and re-heats really easily. It freezes well too if you want to get ahead of the game. My secret ingredient is the addition of chopped prunes…
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Braised shallots with pancetta and chestnuts
I only make this very special dish once a year at Christmas. It’s perfect with any roast meat but we love it with roast goose and I use any leftovers to make my goose cassoulet for supper after Boxing Day. The braised shallots caramelise in the stock and wine and the chestnuts and pancetta are…
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Braised beef short ribs
This recipe for braised beef short ribs will fill your kitchen with the most amazing aroma as six hours of long slow cooking work their magic. Buy ribs that are roughly the same size, keep the vegetables chunky so they don’t disintegrate, use your favourite dark beer or a hoppy craft lager and you won’t…
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