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Braised shallots with pancetta and chestnuts
View recipe: Braised shallots with pancetta and chestnutsI 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
View recipe: Braised beef short ribsThis 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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Penne alla vodka
View recipe: Penne alla vodkaThis is one of those deceptively simple pasta dishes that takes less than half an hour to get to the table but truly delivers on flavour. The vodka binds the tomato and cream in the sauce to make it rich and silky but you don’t really taste it, it simply leaves a pleasing background heat.…
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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.
