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How to cook perfect basmati rice: a step-by-step guide
View recipe: How to cook perfect basmati rice: a step-by-step guideI love to serve fluffy mounds of basmati rice with curries or as part of a cold buffet. So, what’s the secret to making that perfect, fluffy dry mound of rice every time? Even experienced cooks can find this a little daunting and end up with a claggy, sticky mess. Well, the mother of a…
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Keralan pork curry with fresh pineapple chutney
View recipe: Keralan pork curry with fresh pineapple chutneyI love curries made with chicken, beef or lamb but this pork curry is one of my absolute favourites. You need good quality shoulder pork from a proper butcher that’s been chopped into nice hearty chunks. It should be marbled with fat so that it stays beautifully tender. I serve it with some plain basmati…
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Thor’s Hammer beef shank braised in red wine
View recipe: Thor’s Hammer beef shank braised in red wineDear readers, meet Thor’s Hammer! I walked into my favourite butcher’s shop before Christmas to stock up on my usual Lincolnshire goodies – pork pie, haslet, chine, Lincolnshire sausages, sausage pie and gammon…and I saw this in the counter display. I had never seen anything quite like it and it was love at first sight.…
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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.
