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The Latest Breaking News from Rachel Roddy

How to stop pasta sticking together

Don’t just tip it into boiling water and leave it, says our pasta panel – it needs a bit of attention

The Guardian - UK

Rachel Roddy’s recipe for orzo with peas, broad beans, asparagus, parmesan and lemon

A deliciously rustic, risotto-style pasta using seasonal spring veg and finished with butter, parmesan and lemon zest

The Guardian - UK

Rachel Roddy’s recipe for spring chicken thighs with spring onions, mint and peas

Softly braised vegetables combine with crisp-skinned chicken thighs in this reliable, versatile dish

The Guardian - UK

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Why we care so much about preserving family recipes

What we inherit in the kitchen isn’t only a list of ingredients, but a living tradition – one that shifts with our lives, our fridges and the people we feed

The Guardian - UK

Rachel Roddy’s recipe for spaghetti with crab, chilli, herbs and lemon

Crab pasta done (mostly) the River Cafe way, with an ‘electric sauce’ of olive oil, red chilli, parsley, garlic and lemon

The Guardian - UK

Rachel Roddy’s recipe for almond and lemon spiced treacle tart

Some desserts never go out of fashion – even medieval ones – and, with its nutty, spiced almond and dried fruit filling, this treacle tart-alike is one of them

The Guardian - UK

Rachel Roddy’s ‘high-ranking’ penne with potatoes, cabbage, butter and cheese – recipe

Penne may be the default short pasta all-rounder, but this variation on an alpine classic is soft, warming and a bit special

The Guardian - UK

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Rachel Roddy’s recipe for hazelnut and chocolate cake

A rather pastoral feel accompanies this week’s simple recipe for a nutty chocolate cake

The Guardian - UK

Rachel Roddy’s Easter cannelloni with spinach, peas, ricotta and mozzarella – recipe

Cannelloni made with sheets of fresh egg pasta are a treat, especially on a feast day, and they can be made the day before

The Guardian - UK

Rachel Roddy’s recipe for potato, aubergine and herb tortino alla fiorentina

A substantial, velvety dish to carry you through into the summer months

The Guardian - UK

Rachel Roddy’s recipe for spaghetti with mushrooms, soft cheese and herbs

Hidden depth and flavour can be found in mushrooms, while the cheese brings a silky texture to this simple supper

The Guardian - UK

Rachel Roddy’s recipe for risotto in bianco

Make use of every inch of parmesan or other grana-type cheeses with this most simple and lovely of risottos

The Guardian - UK

Rachel Roddy’s recipe for apple, honey and poppy seed cake

The chemistry and alchemy of honey’s special kind of sweetness, and how it complements just the right kind of apples in a humble yet delicious cake

The Guardian - UK

Rachel Roddy’s recipe for beans with greens and sausages

A comforting and rustic plate inspired by trip to a traditional Roman trattoria

The Guardian - UK

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The Guardian - UK

Rachel Roddy’s recipe for chocolate and rosemary panna cotta

A decadent, velvety and chocolatey set cream dessert infused with aromatic rosemary

The Guardian - UK

Rachel Roddy’s recipe for cacio e pepe, the old-fashioned way

Shaken and rubbed in a cloth, this simple Italian classic has never tasted better

The Guardian - UK

Rachel Roddy’s recipe for pork ragu with herbs (for gnocchi or pasta)

Marbled flesh and fat are key to this rich, succulent, dense ragu, boosted with powerful notes of bay, sage and rosemary

The Guardian - UK

Rachel Roddy’s puntarelle, radicchio, celery, apple and cheese salad recipe

This crisp and punchy salad is a tribute to the late veg specialist Charlie Hicks and a shared love of the versatile Italian chicory puntarelle

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The Guardian - UK

Rachel Roddy’s recipe for pasta e fagioli with coconut, spring onion, chilli and lemon

This bean and pasta dish has always taken on variations from around Italy – and even Thailand

The Guardian - UK

It’s not all about roasting on an open fire – there’s so much more you can do with chestnuts

They have strong Christmas connotations, but these nuts are so versatile, whether you’re eating them hot out of the shell, or with pasta or pheasant. Plus: a burger that lives up to the hype

The Guardian - UK

Same sheet, different dish: how to use up excess lasagne sheets

Smash them up and put them in soup or serve with pasta sauce, says our overstocked panel of pasta pundits

The Guardian - UK

Rachel Roddy’s recipe for leftover polenta biscuits

A biscuit crossed with a flapjack crossed with a bread pudding: these snacks are best enjoyed with a hot drink

The Guardian - UK

Rachel Roddy’s recipe for baked leek and egg gratin

Soft leeks topped with halved boiled eggs and smothered in a blanket of cheesy bechamel: what’s not to like?

The Guardian - UK

Rachel Roddy’s recipe for pizzette with courgette, mozzarella and mint

These mighty mini pizzas, inspired by the late Russell Norman, are characteristically unfussy, practical and delicious

The Guardian - UK

How to avoid clumpy cheesy pasta sauces

We asked a wise panel of cheesy pasta perfectionists how they solve the blobby cheese problem

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