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Chicken risotto with mushrooms and bacon
View recipe: Chicken risotto with mushrooms and baconI very rarely eat rice these days as it’s pretty high in carbs. So, when I do, I want it to be something really delicious and this really is! I usually make it when I’ve roasted a chicken for another meal and then use any leftover breast meat and stock made from the carcass –…
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Bengali roasted vegetable medley
View recipe: Bengali roasted vegetable medleyBefore Covid and numerous lockdowns changed life as we knew it, we were due to take a weekend break in Liverpool where we had hoped to book into one of the Mowgli Street Food restaurants. Well, obviously, that never happened but I did get their excellent cookery book for my birthday (thank you Nick and…
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Coq au vin blanc
View recipe: Coq au vin blancI always used to make coq au vin with red wine but I find this white wine version more elegant and it doesn’t overpower the delicate flavour of the chicken. The sauce is so delicious that you could make it separately and add chopped leftover cold chicken just to ring the changes. Serve it with…
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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.
