Rachel Roddy

Rachel Roddy writes the wonderful ‘A Kitchen in Rome’ column in the Guardian’s Saturday Food section – so we’re in for a treat when she tells us of a tale of two cities.

Rachel immersed herself in the flavours of Rome for ten years, but when the opportunity came up to decamp to Sicily and its seductive tastes of the south, she couldn’t resist – sun-ripened tomatoes, lemons, capers, anchovies, oregano, almonds, oranges – the quintessential ingredients of Sicilian cooking. Making the best of fresh, seasonal ingredients, these are the simple, everyday family recipes that emerge from these two distant but connected kitchens in Sicily and Rome.

From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the mouth-watering recipes that you will want to cook again and again.

Rachel is going to be talking to Anna Hedworth from The Cook House in Ouseburn so expect some inspiring food based chat.