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Chilled pea gazpacho
View recipe: Chilled pea gazpachoI love a traditional tomato-based gazpacho so I was intrigued to see a fresh pea gazpacho on the menu of my favourite local restaurant. It was beyond delicious so here is my best-guess version recipe of how to make it at home. It has to be made the day before and refrigerated overnight to achieve…
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Root slaw with cranberries and dill
View recipe: Root slaw with cranberries and dillMy friend Jo is a big Ottolenghi recipe fan and she recently served an unusual slaw combo at a BBQ that I absolutely loved. This is my version, inspired by that salad. The base is shredded root vegetables – I used carrot, celeriac and swede – with a tangy dill dressing and a mix of…
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Orzo with mushrooms
View recipe: Orzo with mushroomsOrzo, also known as risoni, looks just like little grains of rice although it’s actually a type of short cut pasta. You can use it in lots of dishes as an alternative to rice like risotto (orzotto)and pilafs or add a handful or two to soup. I’ve used it here cooked in mushroom stock and…
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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.
