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Roasted beetroot and goat’s cheese with walnuts
View recipe: Roasted beetroot and goat’s cheese with walnutsThis delicious starter has been on the Pigeon Cottage Christmas menu for many years and never fails to please. If you’ve only ever eaten beetroot swamped in malt vinegar before, be prepared for how oven roasting transforms the flavour into something sweet and delicious. Coupled with a soft white lemony goat’s cheese and topped with…
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Make your own harissa
View recipe: Make your own harissaI usually buy harissa paste from the supermarket. Belazu’s rose harissa is a favourite. This year, I grew a sizeable crop of chillies in the garden (very easy to do if you fancy a try next year) so I decided to make my own. Dear Reader, it is delicious! Don’t worry if you don’t have…
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Medlar ‘fruit cheese’
View recipe: Medlar ‘fruit cheese’I love a good cookery challenge so, when my friend Gylda asked me if I’d like some medlar fruit from her orchard, I jumped at the chance. Most foods are best thrown away when they start to rot, but not medlars. To be eaten or processed in any way the fruit needs to be partially…
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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.
