Autumn is just made for big soups such as minestrone, and this one is brim-full of mushrooms and mini pasta ringsWhile fregula is the most satisfying packet of pasta to grab from the shelf, the balls rolling and rising like a stress ball under fingers,…
Thomasina Miers’ recipe for cavolo nero, leek and potato soup with parmesan croutons | The new flexitarian
Cheesy croutons give a fabulously savoury flourish to this super-comforting, autumnal vegetable soupThis is a deeply comforting, nourishing green soup, perfect for when the weather starts getting chillier and your body needs a boost of iron. The dish r…
Rachel Roddy’s recipe for broad bean favata with courgettes and tomatoes | A kitchen in Rome
Pureed broad beans topped with garlicky courgettes and tomatoes – and the solution to an old mystery I have found them under both the counter and the fridge. Every week, I prise a flat, hard thing from the bottom of my foot, wondering what it is, and t…
Rachel Roddy’s recipe for stuffed red pepper rolls | A kitchen in Rome
Roasted peppers filled with aubergine, mozzarella and anchovies make a rich Italian substitute for British pub grubThere was a staircase off the main bar of the Gardener’s Arms pub. It had thick, red carpet with swirls and led to the flat where the lan…
Guyanese fried chicken, and saltfish with coconut dumplings: Keshia Sakarah’s Caribbean recipes for summer
A rich, cultural mix on your plate: Chinese-Guyanese fried chicken, fried rice with island spice and a deliciously rich coconut saltfish with breadfruit and coconut dumplingsThe Caribbean is a cultural microcosm, and home to a beautifully nuanced world…
Thomasina Miers’ recipe for aubergine parmigiana with spinach and ricotta | The simple fix
Layers of grilled aubergine, wilted spinach, ricotta and mozzarella, all drenched in a rich, savoury tomato sauceI adore parmigiana di melanzane, with its layers of sweetly acidic tomato sauce, grilled-until-collapsing aubergine and generous amounts of…
Rachel Roddy’s recipe for ricotta gnocchi with sage and lemon | A kitchen in Rome
There are thousands of names for pasta, but before all came those joyful, humble lumps of dough known as gnocchi. How do you like yours?“In the beginning was the gnocco.” When I first read that line by Corrado Barberis, president of Italy’s National In…
Nik Sharma’s recipes for roast grape, cheese and walnut salad and lime sorbet with a Thai twist
A salty-sweet treat of a salad with roast grapes, feta and nuts, and a refreshing lime sorbet with extra fragrance from makrut lime leavesI’m always amazed by the sheer variety of fruits that exist in nature, each with their own personality. This lime …