Recipes from this book
Chicken Stuffed with Olives and Tomatoes
Rose Gray, Ruth Rogers · The River Cafe Classic Italian Cookbook
Give your roast an Italian twist with this recipe for chicken stuffed with olives and tomatoes from The River Cafe Classic Italian Cookbook.
Double Pork Loin Chop with Rosemary and Lemon
Rose Gray, Ruth Rogers · The River Cafe Classic Italian Cookbook
Rose Gray and Ruth Rogers of the Rive Café present their ultimate recipe for thick-cut Double Pork Loin Chop with Rosemary and Lemon.
Focaccia with Black Grapes
Rose Gray, Ruth Rogers · The River Cafe Classic Italian Cookbook
Enjoy a classic Italian recipe with this focaccia with black grapes from The River Cafe Classic Italian Cookbook.
Fried Pizza
Rose Gray, Ruth Rogers · The River Cafe Classic Italian Cookbook
You don't need a pizza oven to make authentic homemade pizza with this easy frying pan pizza recipe from The River Cafe Classic Italian Cookbook.
Pear and Lemon Granita
Rose Gray, Ruth Rogers · The River Cafe Classic Italian Cookbook
This refreshing granita is a refreshing way to round off a dinner party, fragrant and fruity with the flavours of pear and lemon.
Ricciarelli
Rose Gray, Ruth Rogers · The River Cafe Classic Italian Cookbook
Make your own authentic, Italian Ricciarelli with this recipe from The River Cafe Classic Italian Cookbook. These almond meringues are perfect for afternoon tea.
Roast Veal Shin
Rose Gray, Ruth Rogers · The River Cafe Classic Italian Cookbook
Enjoy succulent veal shin with this recipe from The River Cafe Classic Italian Cookbook. Flavoured with Vermentino white wine this is a classic Italian recipe.
Roasted Marinated Red and Yellow Peppers
Rose Gray, Ruth Rogers · The River Cafe Classic Italian Cookbook
These roasted and marinated peppers are a wonderful recipe to make over the warmer, summer months. Serve these peppers with bruschetta or as part of an antipasti board.