Rowley Leigh - Financial Times

From FOOD & DRINK May 17, 2013

Rowley Leigh: risotto primavera

©Andy Sewell

A riot of vibrant colour that encapsulates, as Botticelli’s painting of the same name does, the vibrancy of spring

©Andy Sewell From FT MAGAZINE May 17, 2013

Risotto primavera

A riot of colour that encapsulates, as Botticelli’s painting of the same name does, the vibrancy of spring

©Andy Sewell From FOOD & DRINK May 10, 2013

Rowley Leigh: Strawberry cake

‘My original recipe was rather complicated, so I resolved to produce the simpler version you find here’

©Andy Sewell From FOOD & DRINK May 3, 2013

Rowley Leigh: Duck and sweetbread stew with morels

‘The meat was manly but refined and served in a light, clear jus that was full of the flavour of duck’

©Andy Sewell From FOOD & DRINK Apr 26, 2013

Rowley Leigh: White asparagus with speck and sorrel

Rowley Leigh’s recipe sees even boys as young as 12 coming back to snatch another spear

©Andy Sewell From FOOD & DRINK Apr 19, 2013

Rowley Leigh: Rigatoni with artichokes

How to get to the heart and soul of the artichoke

©Andy Sewell From FOOD & DRINK Apr 12, 2013

Rowley Leigh: Blanquette of veal with mint

The revival of a forgotten dish

©Andy Sewell From FOOD & DRINK Apr 5, 2013

Recipe: Watercress soup with croutons and a poached egg

During all the rocket madness, we rather forgot about the peppery tang of watercress

©Andy Sewell From FT MAGAZINE Apr 5, 2013

Watercress soup with croutons and a poached egg

During all the rocket madness, we rather forgot about the peppery tang of watercress

©Andy Sewell From FOOD & DRINK Mar 29, 2013

Panna cotta with mango and strawberries

It may sound ridiculous, sinful even, to eat strawberries at Easter but these are no ordinary strawberries

From FOOD & DRINK Mar 22, 2013

Boiled leg of mutton

‘Boiling’ is always a tricky sell these days and ‘boiled mutton’ may sound a step too far. It isn’t

From FOOD & DRINK Mar 15, 2013

Recipe: Castelfranco salad with pears and blue cheese

‘A fresh head of salad, prepared for the occasion – no leaf incarcerated in a bag can compare’

From FOOD & DRINK Mar 8, 2013

Recipe: salambôs, or caramel cream puffs

Profiteroles are the most obvious way to serve choux buns but Rowley Leigh prefers salambôs with a simple caramel top and a good cream filling

From FOOD & DRINK Feb 22, 2013

Recipe: pasta e ceci

By the time you reach Milan, chickpea soup has become positively sybaritic with pancetta, vegetables and a shredded pig’s head

From FOOD & DRINK Feb 15, 2013

Recipe: mussels and chips

‘It is a leisurely occupation, nibbling a mussel, dipping a chip in the mayonnaise and then a mussel again…’

From COMMENT Feb 15, 2013

Britain does not pay enough for food

We may blame foreigners for our mishaps but the real fault lies at home, writes Rowley Leigh

From FOOD & DRINK Feb 8, 2013

Recipe: orange and frangipane pancakes

‘Thoughts of Lent turned my mind – with its slow but rhythmical way of looking at the world – to pancakes’

From FOOD & DRINK Feb 1, 2013

Recipe: daube de boeuf

The famous passage in ‘To the Lighthouse’ describing the daube of beef is, quite simply, full of howlers

From FOOD & DRINK Jan 25, 2013

Recipe: far Breton, or custard cake with prunes

‘It may not be French nursery food but it does inhabit a realm where food provokes a reverie of the past’

From FOOD & DRINK Jan 18, 2013

Recipe: rabbit with mustard

‘It is the simplicity of the dish – rabbit, mustard, water and cream – that is especially beguiling’

ABOUT ROWLEY

Rowley Leigh writes a weekly column on cookery for the FT Weekend supplement.

E-mail rowley.leigh@ft.com

EXEC-APPOINTMENTS.COM

Director of Finance
Raven Housing
Head of Whole Government Accounts
HM Treasury
Business Innovation Director
Virgin Unite

A riot of vibrant colour that encapsulates, as Botticelli’s painting of the same name does, the vibrancy of spring

A riot of colour that encapsulates, as Botticelli’s painting of the same name does, the vibrancy of spring

‘My original recipe was rather complicated, so I resolved to produce the simpler version you find here’

‘The meat was manly but refined and served in a light, clear jus that was full of the flavour of duck’

Rowley Leigh’s recipe sees even boys as young as 12 coming back to snatch another spear

How to get to the heart and soul of the artichoke

The revival of a forgotten dish

During all the rocket madness, we rather forgot about the peppery tang of watercress

During all the rocket madness, we rather forgot about the peppery tang of watercress

It may sound ridiculous, sinful even, to eat strawberries at Easter but these are no ordinary strawberries

‘Boiling’ is always a tricky sell these days and ‘boiled mutton’ may sound a step too far. It isn’t

‘A fresh head of salad, prepared for the occasion – no leaf incarcerated in a bag can compare’

Profiteroles are the most obvious way to serve choux buns but Rowley Leigh prefers salambôs with a simple caramel top and a good cream filling

By the time you reach Milan, chickpea soup has become positively sybaritic with pancetta, vegetables and a shredded pig’s head

‘It is a leisurely occupation, nibbling a mussel, dipping a chip in the mayonnaise and then a mussel again…’

We may blame foreigners for our mishaps but the real fault lies at home, writes Rowley Leigh

‘Thoughts of Lent turned my mind – with its slow but rhythmical way of looking at the world – to pancakes’

The famous passage in ‘To the Lighthouse’ describing the daube of beef is, quite simply, full of howlers

‘It may not be French nursery food but it does inhabit a realm where food provokes a reverie of the past’

‘It is the simplicity of the dish – rabbit, mustard, water and cream – that is especially beguiling’

ABOUT ROWLEY

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