- Rachel Roddy’s Anglo-Italian cottage pie recipe | A Kitchen in Rome | Food | The Guardian The most important part of the recipe is roughi...

- Rachel Roddy’s recipe for baked cheesy aubergines | Food | The Guardian

- Rachel Roddy’s recipe for aubergine, tomato and ricotta bake | A kitchen in Rome | Food | The Guardian Serves 4 800g aubergine (ideally,...

- The Probiotic Jar - The Probiotic Jar - Melanzane a scapece (Marinated Eggplant) | Memorie di Angelina - Homemade Giardiniera | Memori...

- Rachel Roddy’s recipe for tomato, potato and aubergine stew | Food | The Guardian Serves 4 600g ripe tomatoes 1 large onion 1 large ...

Rachel Roddy’s recipe for cherry and ricotta tart | A kitchen in Rome | Life and style | The Guardian : Cherry and ricotta tart by Rachel R...

Rachel Roddy’s Note: In Rome, polpette (meatballs) are served alone, with bread and vegetables on the side. Let the meatballs rest. Beyon...

- Rachel Roddy’s spring minestrone with basil pesto reicpe | A kitchen in Rome | Life and style | The Guardian : ‘Today’s recipe is for mi...

Minestrone is a moveable feast in Italy, varying from one region to the next. One thing’s a constant, though: it’s a chorus of vegetables, ...