How to make risotto alla milanese – recipe | Felicity Cloake's Masterclass

16 novembre 2025 à 14:00

Just like Italy’s fashion capital, this saffron-hued dish is elegantly simple and very rich

Risotto alla milanese is, like the city it calls home, elegantly simple, but very rich. The saffron that gives the dish its striking colour is rightly expensive (it takes about 150 flowers to produce a mere gram), but you don’t need much and, though it’s often served alongside osso buco, I think it makes a fine meal on its own with a bitter-leaf salad.

Prep 5 min
Cook 30 min
Serves 4

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The Guardian
It’s not all about roasting on an open fire – there’s so much more you can do with chestnuts 14 novembre 2025 à 13:30

It’s not all about roasting on an open fire – there’s so much more you can do with chestnuts

The Guardian

Par :Felicity Cloake

14 novembre 2025 à 13:30

They have strong Christmas connotations, but these nuts are so versatile, whether you’re eating them hot out of the shell, or with pasta or pheasant. Plus: a burger that lives up to the hype

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If I’d ever spared a thought for how chestnuts – the sweet, edible kind, not the combative horsey sort – were harvested, I would probably have conjured rosy-cheeked peasants bent low in ancient forests and filling rough-hewn hessian sacks by hand. Back-breaking labour, sure, but so picturesque!

I was delighted, therefore, while on a writing retreat in Umbria last month, to get the opportunity to watch an elderly couple manoeuvre a giant vacuum around their haphazard orchard, followed by their furious sheepdog. The fallen crop was sucked into a giant fan that spat their bristly jackets back out on to the ground, and the nuts then went to be sorted by other family members on a conveyor belt in the barn – the good ones to be sold in the shell, the less perfect specimens swiftly dropped into a bucket for processing.