Store cupboard saviours: how to make the most out of tinned sardines – recipes
Little fish, big flavour. A tin of silvery sardines bathed in oil or tomato will give you a headstart on dinner, whether they’re left...
Rachel Roddy’s recipe for tomato crumble | A kitchen in Rome
Two years ago, a friend bought me a book at an auction. “Dear friend, will you accept this little book?” she joked, before handing...
How to turn stale bread into pasta – recipe
The Italians are longtime masters of zero-waste cooking, and many of their most classic dishes are naturally thrifty and waste-averse. They have numerous bread-saving...
Crab and corn risotto and fig tarte tatin: the Unruly Pig’s late summer gastropub treats
Given the choice, I always choose crab over lobster, and I think most professional cooks would do the same. Fresh crab offers the best...
Rachel Roddy’s recipe for baked chicken with tomatoes, and a green bean salad | A kitchen in Rome
The male wears silky, orange-red feathers, has deep-purple wings and a highly exaggerated wattle and comb, while the female has soft, rusty-brown plumage and...