Rachel Roddy

We called her the “vegetable whisperer”, and she shared her love of food generously – no one has influenced me more

It’s a good idea to stack and wrap the flatbreads in a tea towel while you get on with cooking the rest – the steam and retained warmth keeps them soft and pliable. It is up to you if you want to brush the flatbreads with olive oil or melted butter, or sprinkle with herbs

Drunken spaghetti with onions the colour of ecclesiastical socks

Heartwarmingly savoury and sweet, this rich squash broth is bright with colour and bursting with flavour

The honeyed orange peel and almond shards in these festive sweets call to mind a toffee-brittle marmalade

From life-changing recipes to a Caribbean journey: five mouthwatering favourites

A delicious way to poach a chicken, bollito-style, with a range of flavours to complement it

Layers of sliced fennel, potato and pumpkin, flavoured with sage and glued together by melty pecorino

It turns out that the secret to life, the universe and everything – including these irrestible flatbreads – is, in fact, a small potato

Moreish and rustic cheese pillows, traditionally made for Sardinian shepherds and bearing a more than passing resemblance to pastry ravioli