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Creamy cauliflower risotto with a crispy anchovy crumb
View recipe: Creamy cauliflower risotto with a crispy anchovy crumbI am (slowly) writing a new book about cooking with vegetables and finding new ways to use old favourites is leading me in some interesting directions. If you only ever serve the humble cauliflower baked with a cheese sauce, you’ll find using it to make this creamy risotto a revelation. The Italians routinely use cauliflower (and…
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Aromatic pork with ginger and soy
View recipe: Aromatic pork with ginger and soyThis is probably one of my favourite far-eastern supper dishes. Don’t be put off by the long list of ingredients, it’s all available from most supermarkets these days and the cooking method is very simple – prep and then braise in the oven for a couple of hours. The mix of hot, sweet, sour and…
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Passion fruit crème brulée
View recipe: Passion fruit crème bruléeThis delicious creamy dessert with the subtle tang of passion fruit is one of my new favourites. It’s a doddle to make and there’s nothing like the sharp crack of the crisp brulée topping when you break into it with your spoon. You need to make this the night before or, at the very least,…
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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.
