Rachel roddy

An inventive savoury bake in which layers of softened courgette are squashed firmly between two types of cheese and tomatoes

a tasty Main course with medium onion

Snapping Spaghetti, and Other Rules That are Made to Be Broken: An A to Z of Pasta with Rachel Roddy

Tiny, belly button-like pasta, stuffed with pork and parmesan, in a rich broth. Make the filling the day before

These small soft balls make for a speedy supper served with a generous grating of parmesan and a well-dressed green salad

Rachel Roddy recipes: 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, cooked slowly over a low flame

‘Rubbish’ is a humorous Neapolitan nod to dried goods left over from Christmas. The ingredients might seem modest, but they work

The quintessential Sicilian stew, it has an amazing affinity with roast meat, particularly lamb

You could, if you want, scatter some diced potatoes or aubergine around the tomatoes while they bake – just make sure they are cut small, so they cook in the same time as the tomatoes, and are well coated in the oil. Once they come out of the oven, leave the tomatoes to rest for half an hour, and up to three in summer, so the flavours settle

Potato and wilted cavolo nero or spinach, all bound together by a bubbling, cheesy bechamel and coated in toasted breadcrumbs