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Pea, bean and cucumber salad
View recipe: Pea, bean and cucumber saladThis week’s #TheFridayRecipe is a cross between a salad and a vegetable side dish which goes particularly well with fish like pan fried cod, hake or salmon. The cucumber and beans deliver crunch and the peas, sweetness – all in a light dressing of dill, lemon, olive oil and Dijon mustard. Simple and delicious; two…
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Freekeh with caramelised onions
View recipe: Freekeh with caramelised onionsFreekeh is cracked wheat that has been roasted and rubbed for a smoky, nutty flavour. It’s very common in Middle-Eastern dishes and makes a delicious and interesting alternative to bulgur wheat, couscous or rice. I used to only be able to find it in health stores and Asian grocery shops but it’s quite mainstream now…
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‘Don’t underestimate me!’ green salad
View recipe: ‘Don’t underestimate me!’ green salad‘Serve with a simple green salad’ is probably one of the most throwaway lines in cookery writing. A green salad like this one isn’t just a sidebar of a dish, it’s a proper superstar in its own right. You can create your own favourite green ingredient combo but I love this one of lettuce, fennel,…
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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.
