As you read this, I will likely be in the throes of packing my suitcase for a much-needed escape to Italy (Sicily, to be precise). A hit of vitamin D before the summer wardrobe is put away for another year, and I am ready to fully embrace autumn and winter hermit mode. I’ve always felt that September is the perfect time to escape to the Mediterranean for a last-minute injection of sun and, in this instance, to indulge in pasta, gelato and a healthy side of aperitivo. I cannot wait.
Because I have to cook a million meals before I go, I have prepared the family Rachel Roddy’s chicken thighs with cherry tomatoes and a green bean, lettuce and parmesan salad for a meal I know they all will devour. I’ve also made Felicity Cloake’s raspberry panna cotta with the haul we harvested from our local pick-your-own farm, a recipe she confirms also works with overripe or crushed berries that aren’t quite in top shape. There is also a tub of Rachel’s courgette, goat’s cheese and lemon risotto in the fridge, because we nabbed a couple of courgettes at the farm, too. That should keep my household going for a bit.
