Claudia Roden

Claudia Roden · Arabesque

Delicious served hot as a side or cold as a salad, this dish of aubergines, with tomatoes and chickpeas is a hearty and warming dish.

Claudia Roden · The Food of Spain

An inviting Spanish dish, this baked rice with currants and chickpeas dish from Claudia Rodeo is a satisfying side for meatballs or pork.

Claudia Roden · Arabesque

This bulgar and chickpea salad recipe from the Arabesque cookbook lends itself to a delicious vegetarian side dish or as part of a feast.

Claudia Roden · Med

This rich Levantine combination is immensely satisfying, with layers of flavour and aroma. The optional halloumi cheese makes it a meal in itself. As with anything cooked with oil, leftovers can be eaten cold — but not, in this case, if there is halloumi, as it becomes rubbery when cold.

Claudia Roden · Med: A Cookbook

A classic seafood dish, bullinada Catalan fish soup is a creamy fish soup, swirled with garlic mayonnaise.

Claudia Roden · Med: A Cookbook

This aromatic chicken tray bake from Claudia Roden is packed with olives and boiled lemon, making for an easy and flavoursome midweek meal.

Claudia Roden · The Book of Jewish Food

This orange and almond cake recipe from Claudia Roden is widely considered to be the ultimate critus and almond cake recipe, featuring whole puréed oranges.

Claudia Roden · Med: A Cookbook

This quince purée from Claudia Roden is heavenly as part of a end of dinner cheese platter and makes a lovely edible gift.

Claudia Roden · Med: A Cookbook

Pair this sweet roast celeriac, sweet potato and carrot with tarragon vinaigrette from Claudia Roden with Sunday roast or Christmas dinner.

Claudia Roden · Med: A Cookbook

Add a new roast to your repertoire with Claudia Roden's recipe for roast chicken with bulgur, raisins, chestnuts and pine nuts..

Claudia Roden · The Food of Spain

Inspired by Andalusia, this Spanish dessert recipe for egg and syrup flan or Ticino de cielo is a must-try.

Claudia Roden · The Food of Spain

This mouthwatering fish recipe is inspired by the Basque region of Spain, infused with garlic and parsley, then served with asparagus.

Claudia Roden · Arabesque

Made with beef or lamb, these kofte kebabs are a popular Turkish dish, best served in a toasted pitta with salad and sauce.

Claudia Roden · Arabesque

Rishta bi addas, or lentils with pasta and caramelised onions, is a tasty pasta salad style recipe from Claudia Roden.

Claudia Roden · The Food of Spain

Featuring roasted red peppers and aubergines, this Spanish-inspired open pie makes for a delicious veggie main.

Claudia Roden · The Food of Spain

This traditional recipe for Pancakes Filled with Custard (Frisuelos con Crema Pastelera) is taken from Claudia Roden's The Food of Spain.

Claudia Roden · The Food Of Italy

This rich Italian pasta recipe which features duck sauce within ribbons of pappardelle is best with lashings of parmesan.

Claudia Roden · The Food of Spain

This tasty vegetarian recipe is great for a Spanish inspired meal the red peppers are stuffed with risotto rice and chopped tomatoes.

Claudia Roden · The Food Of Italy

This recipe for prosciutto with figs poached in honey from Claudia Roden's The Food of Italy is wonderfully quick and easy to prepare.

Claudia Roden · The Food of Spain

Claudia Roden's Spanish quail recipe with caramelised onions and brandy is excellent as a main course or starter.

Claudia Roden · Arabesque

A welcoming rice pudding recipe which is served with a dollop of apricot compote. The dessert is enhanced with a choice of floral orange blossom or rose water.

Claudia Roden · The Food Of Italy

A light but delicately creamy ricotta cake recipe. This delicious dessert, which is a popular Roman pudding, comes from The Food of Italy by Claudia Roden.

Claudia Roden · The Food Of Italy

Showcase British asparagus in this delicious dish from Claudia Roden. This is the ultimate summer risotto, and so easy to make.

Claudia Roden · The Food Of Italy

Known as involtini di peperoni alla barese, this roasted red pepper roll recipe comes from The Food Of Italy cookbook. Serve hot or cold as part of a platter.

Claudia Roden · Arabesque

An inviting roast lamb recipe inspired by Moroccan flavours that will have your home smelling of delicious spices. The pull-apart lamb shoulder is served with sticky date stuffing.

Claudia Roden · Arabesque

This mouthwatering tomato pilaf with sautéed chicken kebabs hails from Claudia Roden's Arabesque cookbook. The sweet but sharp sumac adds an extra level to the dish.

Claudia Roden · The Food of Spain

A Spanish style scrambled eggs recipe, starring wild asparagus and prawns. Perfect for breakfast, the inviting dish is flavoured with garlic and parsley.

Claudia Roden · Arabesque

For an unusual fish dish, this skate recipe is a must. From the Arabesque cookbook, the pan fried skate is cooked with lemons and green olives. Simply divine!

Claudia Roden · Med: A Cookbook

Studded with sweet, plump dates and nutty almonds, Claudia Roden's slow-roasted lamb makes an impressive centrepiece dish.

Claudia Roden · The Food of Spain

Potaje de garbanzos y espinacas, or spinach and chickpea soup, from The Food of Spain. This warming vegetarian soup recipe is finished with hard boiled eggs.

Claudia Roden · Arabesque

A flavourful Moroccan tagine-inspired chicken recipe from Claudia Roden. Bring together warm spices with chicken, lemon and olives for a wholesome meal.

Claudia Roden · The Food Of Italy

Little twists of trofie pasta are met with potato and green beans for an Italian inspired dish. This vegetarian meal also goes well with trenette or fettuccine.

Claudia Roden · The Food of Spain

A mouthwatering walnut cake, spiked with a brandy syrup. Making for a beautiful autumn dessert, this moist walnut cake recipe also works well with cognac.