This soup by Rick Stein is inspired by Italy and a ceremonial county in the East of England, using an unlikely vegetable as the main ingredient. By Phoebe Cornish , Senior Lifestyle Reporter 04:00 ...

Method. Preheat the oven to 190C/170C Fan/Gas 5, then measure two tablespoons of the oil to grease the roasting tin or casserole dish. Chop the potatoes lengthways into 5 cm slices, then layer ...

500g savoy cabbage chopped1.5 litres of good quality chicken or beef stock (or vegetable if you are vegetarian) Five to six thick slices (about 250-280g) of stale, dry sourdough bread One or two ...

Rick Stein’s recipe, shared from Rick Stein’s Food Stories, serves six people and has multiple 10-star ratings on Good Food. ... If not using a casserole dish, ...

Featured on his show 'Rick Stein's Food Stories' on BBC Two, Rick's 'Valle d'Aosta' cabbage soup recipe is a hearty blend of stock, bacon, garlic, and cheese that turns the humble cabbage into a star.

Preheat the oven to 200C/180C fan. Add the diced potatoes to a saucepan filled with boiling salted water. Cook the potatoes for 10 to 12 minutes until tender.

Prepare the chips: Peel and cut the potatoes into 1cm-thick chips. Heat sunflower oil in a deep pan to 130ºC. Fry half the chips for about 5 minutes until soft but not browned.

Ingredients 50g dried guajillo chillies, seeds removed. Four large ripe tomatoes. Four garlic cloves, skin left on. Three tablespoons vegetable oil ...

Rick Stein has revealed the true way to make authentic Mexican chilli as he discovered while journeying Mexico himself. By Phoebe Cornish , Senior Lifestyle Reporter 11:20, Fri, Sep 13, 2024 ...

Rick Stein has created an incredible foodie empire with cookbooks, cooking shows and restaurants, but when it comes to his personal life, it has been far from plain sailing for the celebrated chef ...