Pork chop with peperonata

Pork chop with peperonata
©Andy Sewell

The chops should be just cooked through but still juicy and very moist

Rowley Leigh's cavatelli al pesto
©Andy Sewell

Cavatelli al pesto

‘The cavatelli formed little ribbed, hollow lozenges that collected every drop of sauce’

Rowley Leigh's dish of stuffed vegetables
©Andy Sewell

Petits farcis

There are as many ‘petits farcis’ as there are cooks but stuffing vegetables should be about intelligent use of leftovers

A dish of roast duck with cherries as prepared by Rowley Leigh
©Andy Sewell

Roast duck with cherries

It is the sweet and sour element that gives these cherries their special affinity with the richness of roast duck

Rowley Leigh's cuttlefish stew with beets, chilli and orange
©Andy Sewell

Cuttlefish stew with beets, chilli and orange

I know nothing marine that stands up to long cooking or yields so much to a stew as the cuttlefish

Rabbit with orecchiette
©Andy Sewell

Rabbit with orecchiette

I was shown a magnificent plump rabbit. After consultation with my host I resolved that we needed three such beauties

Mussels and potatoes

Near the Puglian coast, in not much more than a Portakabin, we sat down to the piscine feast of our lives

Strawberry pie

Strawberry pie

While unlikely to be perfect, this pie is as good a taste of an English summer’s day as you could hope for

Rowley Leigh's cecina and French bean salad
©Andy Sewell

Cecina and French bean salad

Chickpeas are the common denominator, whether you are eating garbanzos in Valencia or socca in Nice

Rowley Leigh's tomato, fennel and anchovy tart
©Andy Sewell

Tomato, fennel and anchovy tart

There are times when the contents of a tart require a strong casing to keep them in line

Spinach sformato with chicken livers

‘The sformato is a noble edifice – a typical example of the Italian urge to give classical form to even the simplest ideas’

Guinea fowl all’arrabiata

‘Arrabiata is usually applied to pasta but fish, meat and poultry can all be made quite angry when cooked in this way’

Two recipes with broad beans

‘Broad beans are the sophisticate’s favourite vegetable, even more than fresh peas’

Squid, celery and tomato salad

‘Squid must either be seized very briefly with a fierce heat or gently braised for a long time and with enough liquid to slowly become tender’

Rosé jelly with rose petals, rhubarb and gariguette strawberries

‘To many, jelly is nothing more than a distant memory from children’s parties. It means a bit more to me’

Tortilla with wild garlic

‘Wild garlic can add great value but, as with most powerful aromatics, a little moderation is required’

Langoustines

‘Being a purist about langoustines, I like them plain, in the shell and with a little mayonnaise’

Torta Pasqualina

‘Whether in chocolate or in paint, Easter has always celebrated that potent symbol of rebirth’

Shoulder of lamb with onions and turnip gratin

‘To compound my Old Testament proclivities, I have cooked this for a long time until it is of a melting consistency’

Recipe – chicken with morels

‘You either love morels or you don’t. I have known people not to get the point, despite their succulence and long, savoury flavour’

ABOUT ROWLEY

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

E-mail rowley.leigh@ft.com

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