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What to cook when summer meets autumn

The weather is in transition, so here are some dishes to bridge the gap between crisp salads and hearty stews

The Guardian - UK · Sep 24

Rachel Roddy’s recipe for tomatoes stuffed with breadcrumbs, chickpeas and herbs

A well-seasoned and comforting meal to ease you into the autumn months

The Guardian - UK · Sep 24

Rachel Roddy’s recipe for rice, aubergine and mozzarella bake

A 1950s cookbook classic – eat it hot and stringy or firm and flavoursome

The Guardian - UK · Sep 17

Rachel Roddy’s recipe for Richard Olney’s saffron and tomato rice

Laborious to harvest and extortionately priced, the sunset-coloured stigmas of the saffron crocus have an extraordinarily warm, pungent taste. Fortunately, however, a little goes a very long way …

The Guardian - UK · Aug 27

Rachel Roddy’s recipe for spaghetti with semi-dried tomatoes, garlic, herbs and breadcrumbs

Sun-drying tomatoes until they’re leathery on the outside and soft within is something of an art, but it’s more than worth it for this moreish pasta dish

The Guardian - UK · Aug 20

Rachel Roddy’s recipe for figs with raspberry cream and cat tongue biscuits

Combine these simple Italian baked treats with chilled fruit and thick cream for a playful summer pudding

The Guardian - UK · Aug 13

Rachel Roddy’s recipe for pasta with red peppers and anchovies or goat’s cheese

The skins may be pesky to peel away, but the result is this velvety and vibrant, flavourful pasta dish

The Guardian - UK · Aug 6

Cooking on holiday – without taking half your kitchen with you

Making a meal anywhere but home can feel unnerving, but all you need is some forward planning and an essentials list

The Guardian - UK · Jul 30

Rachel Roddy’s chicken with sweet and sour lemon and tarragon sauce – recipe

If it’s good enough for Prince Ottavio Gonzaga and Anna del Conte, then dare you pass up the opportunity to try this wonderfully sweet and sour way with chicken?

The Guardian - UK · Jul 30

Rachel Roddy’s ratatouille and potato gratin recipe

The classic Provencal stew, but with potato for ballast and topped with a cheesy herb crumb

The Guardian - UK · Jul 23