Rachel Roddy

Rachel Roddy explains how to char, steam, peel and blend red or yellow peppers into a velvety pasta sauce. The peppers are combined with tomatoes, garlic, chilli and basil, then finished with either anchovies or crumbled goat’s cheese for a flavorful dish serving four.

Rachel Roddy adapts Anna del Conte’s recipe for poached chicken in a 17th-century Italian sweet-and-sour sauce. The dish combines wine, sugar, lemon, vinegar, olive oil and tarragon, with the oil gradually whisked in to create an emulsion. The chicken is sliced, dressed and rested at room temperature so it absorbs the flavours, making it suitable for a hot day. Boiled or braised courgettes, new potatoes and soft bread are suggested accompaniments.

A “barbecue plus one” is proposed as an easy way to feed a large group: grill just one item and serve it with pitta bread and a substantial dish in a single large bowl. Suggested accompaniments include jollof rice, roasted aubergine with tahini, coleslaw, Greek salad, tabbouleh, ratatouille and caponata, with recipes and variations from numerous chefs and food writers. The piece also highlights memorable food experiences in Dorset and Devon, including seafood from Rockfish, pizza at West Beach Cafe Bar and Sudi Pigott’s book Consider the Anchovy.

Rachel Roddy adapts classic Provençal ratatouille by adding potato and topping the vegetable stew with a cheesy herb breadcrumb crust. The recipe uses seasonal vegetables including aubergine, courgettes, peppers, tomatoes and potatoes, with the aubergine cooked separately to preserve its texture. The vegetables are simmered in stages until dense and flavorful, then finished under the grill. The dish can be served hot with sausages, grilled cheese or roast chicken, or at room temperature with a green salad.

A pasta dish is prepared by combining sautéed courgettes and spring onions with a raw tomato salsa made from diced tomatoes, olive oil, basil, oregano and garlic. The warm vegetable mixture is mixed with freshly cooked pasta and then tossed with the raw salsa, allowing the juices to coat the pasta. Various pasta shapes work well, and additional basil or soft cheeses such as ricotta or mozzarella may be added before serving.

Reflects on Michèle Roberts’ approach to simple, joyful French cooking while highlighting her literary work, influences and friendships. Describes the origins and straightforward preparation of her chicken sauté with tomatoes and mushrooms, emphasizing pleasure, ease and connection in cooking.

Sarawak peppercorns are highlighted for their citrus and woody aroma, inspiring a recipe that pairs peppered mussels steamed with wine and crisp, thin-cut chips. The preparation draws on methods developed by J Kenji López-Alt to achieve fries that balance precision and texture. Mussels are cleaned and steamed with garlic, wine and crushed peppercorns, while the chips undergo a three‑stage process for maximum crispness. The dish combines bright pepper flavours with seafood and well‑salted chips for a complementary main course.

Stone fruit such as apricots, peaches and nectarines is presented as a versatile centerpiece for summer cooking, working in fresh salads, sandwiches, grilled dishes, meat pairings, desserts, jam and granita. The feature offers ideas from several chefs and food writers, along with advice on selecting and rescuing underripe or bland fruit. Additional sections recommend Özlem Warren’s Istanbul cookbook, discuss food in The Golovlyov Family, suggest a quick couscous dish, review London gastropub The Golden Tooth and highlight other seasonal food stories.

A pasta dish uses finely diced courgettes combined with a parmesan and soft cheese cream to create a rich, peppery sauce that clings to orecchiette. Variations in courgette types are discussed, along with advice on adjusting moisture and seasoning. The pasta is finished directly in the courgette and cheese mixture, with starchy water helping the sauce emulsify. The dish is served topped with toasted flaked almonds and extra parmesan.

A summer-friendly focaccia sandwich recipe pairs thinly sliced mortadella with a simple parmesan cream. The piece explores the history and production of mortadella, contrasting industrial methods with traditional producers such as Artigianquality. The recipe outlines how to prepare the parmesan cream and assemble the sandwiches, while offering serving suggestions inspired by sandwich expert Max Halley.

The dish combines spaghetti or linguine with mussels cooked in olive oil, garlic, chilli and white wine, using the mussel liquor to finish cooking the pasta for enhanced flavor and a silky texture. After removing the mussels from their shells, the pasta is transferred into the simmering broth to absorb and thicken it, then tossed with the mussels, parsley, lemon juice and zest before serving.

A recipe for baked white fish and potatoes uses generous oregano and olive oil, with the fish added near the end for minimal cooking time. A lemon and oregano mayonnaise accompanies the dish. The text reflects on oregano, marjoram and thyme, highlighting their shared aromatic compounds, and notes sustainability considerations when choosing fish.

Polpette are presented as far more flexible than conventional meatballs: they can be made from meat, fish, vegetables, pulses, bread or cheese, shaped in different ways, and fried, poached or simmered in sauce. The piece surveys numerous variations from ricotta, bread, aubergine, mushroom and tofu balls to pork, chicken, lamb and fish, emphasizing that personal habits and family traditions determine the best recipe. It also highlights Carlo Petrini’s influence on sustainable food culture, recommends Eleanor Steafel’s cookbook, and praises a compact Victorinox knife.

A detailed recipe explains how to make traditional twice‑baked Italian tozzetti flavored with orange zest and chocolate chips, adapted from Simona Mirto’s version. The preparation involves forming sticky dough into loaves, baking, slicing, and baking again to achieve a firm, crumbly texture suited for dipping. Notes highlight the biscuits’ regional origins, longevity as cupboard staples, and best moments to eat them slightly warm when the chocolate is still soft.

Carlo Petrini, the Italian activist and author who founded the global Slow Food movement, has died aged 76. His opposition to the opening of a McDonald’s in Rome helped inspire a movement dedicated to food that is “good, clean and fair,” protecting biodiversity, local producers and cultural identity. Under his leadership, Slow Food expanded to more than 160 countries, creating the Ark of Taste, food festivals, Terra Madre, sustainable community gardens and educational programmes. Petrini also co-founded the University of Gastronomic Sciences and served as a UN special ambassador for Zero Hunger in Europe. After stepping down as Slow Food president in 2022 following a prostate cancer diagnosis, he remained active in the movement and food education until his death.

Ricotta's versatility is explored through its production process, its uses in both sweet and savoury dishes, and recommendations for notable UK producers. The recipe guides the preparation of ricotta and breadcrumb balls served in a tomato, basil and chilli sauce, offering detailed steps from mixing and shaping the balls to cooking them gently in the sauce.

A risotto-style orzo dish is prepared with asparagus, peas, broad beans and finished with butter, parmesan and lemon zest. Seasonal broad beans are discussed, including how to assess their age and prepare them. The recipe outlines optional asparagus broth preparation and details cooking steps to achieve a creamy consistency.

A recipe for chicken thighs cooked with spring onions, peas and mint is presented alongside reflections on pea quality and nods to influential cookbooks by Arabella Boxer and Ada Boni. The dish combines crisp pan-fried chicken with softly braised vegetables and is described as reliable, versatile and suited to various weather. Ingredients, preparation steps and serving suggestions are detailed, emphasizing flavor and texture.

A crab pasta recipe inspired by the River Cafe combines an olive oil–based sauce of chilli, parsley, garlic and lemon with white and brown crab meat. The dish uses spaghetti, linguine or tagliolini, with emphasis on making a garlic paste, mixing the sauce in a warmed bowl and finishing with extra olive oil. Personal reflections on the River Cafe Cookbook frame the instructions, highlighting its influence on the author's cooking.

Ricotta is presented as a versatile whey-based dairy product that works equally well in savory dishes and desserts. The piece explains the differences between fresh and pasteurized ricotta and offers ideas ranging from toast, frittata, fritters, baked dishes and pasta fillings to semifreddo, sour-cherry tart and Sicilian cassata. A quick ricotta and lemon ring cake serves as the centerpiece, while the accompanying food newsletter recommends Ed Smith’s chicken cookbook, reflects on George Eliot’s use of whey in Adam Bede, and praises the television adaptation Vladimir.

A spiced almond and lemon treacle tart inspired by a Roman restaurant’s torta medievale combines golden syrup or honey with nuts, dried fruit, and citrus to balance sweetness. The recipe details pastry preparation, a warm spiced filling, and serving suggestions, highlighting the dessert’s historical connections and the importance of contrasting flavors.

An Alpine‑inspired pasta dish combines penne, potatoes and cabbage, using the starch and melted butter‑cheese mixture to bind the ingredients. Inspired by pizzoccheri della Valtellina and recent pasta‑shape popularity rankings, the recipe adapts the method into an economical, weekly favorite served with extra cheese and optional chili flakes.

A recipe for a hazelnut and chocolate cake adapted from torta caprese uses toasted hazelnuts blended with dark chocolate, butter, sugar and eggs, producing a tender cake that may sink slightly in the centre. The narrative is interwoven with a literary reference to Thomas Hardy’s depiction of hazelnut gathering, and includes notes on cobnuts and their cultivation in Kent. The cake is finished with icing sugar and can be served with cream or hazelnut ice‑cream.

Fresh lasagne sheets are highlighted for their versatility before being used to create cannelloni filled with spinach, peas, ricotta and lemon zest. The dish is assembled with bechamel, mozzarella and parmesan, then baked and finished with basil pesto. Instructions include par‑boiling the pasta sheets, preparing the filling, making the bechamel and baking the rolled tubes for a festive meal.

Celebrates pesto as a versatile sauce rooted in Ligurian tradition but adaptable to countless combinations of leaves, nuts, cheeses and oils. Highlights variations from multiple cooks, including pistachio, wild garlic, almond and mint versions, and emphasizes the ease and flexibility of preparation. Notes Joe Woodhouse’s vegetarian cookbook and briefly recommends San Carlo crisps and Martin Parr’s photography as additional weekly highlights.