Rachel Roddy’s summer minestrone with pesto – recipe | A kitchen in Rome
A fresh, seasonal vegetable soup that can be made in advance and only improves in texture and flavour over timeNow that I am an accomplished sourdough maker, soon to start my own micro-bakery and YouTube channel … Only joking! Now that I can make half-decent, variable loaves of sourdough, I have become more aware of how the temperature in the kitchen affects food. Not that I was completely unaware, of course – I have curdled enough milk and neglected enough…
Source: www.theguardian.com