Rachel Roddy’s recipe for chestnut pasta with mushrooms and herbs
Sweet chestnuts make a savoury flour that’s just perfect for this cracking, herby mushroom pasta
The Guardian - UK ·
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MYSTERIOUS: 6 | Mind Blowing Facts
The wizards of orzo, from soups to risottos
Soups and stews are what the rice-shaped pasta was made for, but it also works in salads and even some sweet dishes
The Guardian - UK ·
Rachel Roddy’s recipe for scafata, or Roman spring vegetable stew
A spring soup-stew known as scafata and typical of Lazio, featuring chard, potatoes, artichokes and new-season broad beans
The Guardian - UK ·
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Rachel Roddy’s recipe for cauliflower, potato and mint fritters
These sprightly, mint-infused fritters are great straight from the pan, but taste even funkier after a rest of 20 minutes or so
The Guardian - UK ·
Rachel Roddy’s recipe for chickpea, kale and potato soup with cumin pesto
A hearty winter soup with an ancient punchy pesto called cuminatum – can you guess its magic ingredient?
The Guardian - UK ·
The secret to one-pot pastas
Equal amounts of pasta to water should result in something silky – whether you boil the lot together or saute vegetables in oil first is up to you – check out what our favourite pasta fiends say …
The Guardian - UK ·
Rachel Roddy’s recipe for spaghetti with red wine and onions
Drunken spaghetti with onions the colour of ecclesiastical socks
The Guardian - UK ·
Australia’s best value fruit and veg in February: game-changing grapes, flush figs and peak plums
The month sees a purple reign of summer fruit, with figs, grapes and plums at their peak – and a lesser-known avocado variety comes into season
The Guardian - AU ·
Rachel Roddy’s bean puree with radicchio and fried bread dippers – recipe
A punchy vegetables and bean dip served with radicchio in an anchovy dressing, and crisp fried bread for dunking
The Guardian - UK ·
Rachel Roddy’s recipe for pasta with vegetable ragu and parmesan cream
Ragu doesn’t have to feature meat or tomato – this one is a sublime, buttery sauce brimming with leeks, parmesan and cream
The Guardian - UK ·
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