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
It wasn’t that dessert trolleys were ban…
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Rachel Roddy’s recipe for pork ragu with herbs (for gnocchi or pasta) | A kitchen in Rome ⊕
Marbled flesh and fat are key to this rich, succulent and dense ragu, boosted with powerful notes of bay, sage and rosemary
It’s 10.30am and steam carrying the smell of onions, beans, cabbage and brai…
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