Nigel Slater’s recipes for roast spring vegetables, tarragon and lemon dressing, and chicory with basil and honey vinaigrette
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Live out your Mediterranean fantasy with this refreshing drink that takes just 10 minutes to make
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Rachel Roddy’s recipe for spinach and ricotta gnudi
These small, soft balls make for a speedy supper – serve them with a generous grating of parmesan and a well-dressed green saladThe combination of ricotta, wilted chopped spinach, grated parmesan or pecorino, egg and a good grating of nutmeg is a familiar and typical filling for ravioli. In today’s dish, though, there is no pasta covering, hence the nudità (nudity) of the little lumps (gnocchi simply means “little lumps”), which is neatly captured by the Tuscan dialect word gnudi. They have...