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...
Rukmini Iyer’s quick and easy recipe for mushroom, spinach and hazelnut orzotto | Quick and easy
Orzo is such a hero ingredient, giving a risotto-like texture without the stirring, and especially so if you cook it in the oven for...
Meera Sodha’s vegan recipe for white cabbage, peanut butter and gochujang noodles | The new vegan
I wrote this recipe for all the students heading back to university this week, but it’s too nice to withhold from everyone else, especially...
Yotam Ottolenghi’s tinned fish recipes for students
Good-quality oily fish, packed in (even more) oil and preserved in a jar or tin: in my book, that’s the pantry staple gift that...
Meera Sodha’s vegan recipe for sweet potato falafel with harissa mayo and pickled cabbage | The new vegan
Purists will rightly take issue with me calling this a “falafel”, because it isn’t made with dried chickpeas and then deep-fried to achieve a...
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...