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Tyrosalata – whipped Greek feta dip with dukkah
View recipe: Tyrosalata – whipped Greek feta dip with dukkahThere are a number of recipes for the classic Greek dip, Tyrosalata, but this one pepped up with Dijon mustard by the Berber & Q team is my favourite. It takes minutes to make and is now a firm favourite with family and friends. Sprinkle with a dukkah spice mix and olive oil and serve with…
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Plum and almond galette
View recipe: Plum and almond galetteThis is a super-easy crowd-pleasing dessert or afternoon tea treat that uses basic store-cupboard ingredients and seasonal fruit. A shop-bought puff pastry base is topped with a ready-rolled marzipan filling, fresh plums and flaked almonds, baked in the oven in just 25 minutes and topped with clotted cream or crème fraîche. Looks impressive, tastes amazing!…
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Pork shoulder steaks cooked in milk with lemon, sage and fennel
View recipe: Pork shoulder steaks cooked in milk with lemon, sage and fennelI first cooked this at the Aldeburgh Cookery School on their Italian Classics course a few years ago and loved it. I lost the recipe and then came across a similar one in the Rick Stein’s Venice book for a loin joint so I adapted it to use with some pork shoulders steaks I found…
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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.
