Rachel Roddy’s recipe for flatbreads stuffed with spinach and cheese | A kitchen in Rome

This week’s recipe involves making a dough of flour (any flour), water, olive oil, thick plain yoghurt and salt, and it requires no rising agent and no resting. Thanks to the olive oil and yoghurt, it is a dough that comes together easily and behaves in a way that reminds me of warm putty, coming away from the sides of the bowl, hardly sticking to the hands and almost bringing itself into a neat ball. Unlike so many things at the moment, it is a helpful, thoughtful and stretchy dough that can be rolled or pulled into sort-of circles that can accommodate just about any filling, although mine is inspired by the cheese and greens mixture that filled the Azerbaijani qu’tab my colleagues Alice and Deruba made me a few weeks ago.The best way to eat these flatbreads is, I think, two minutes and 23 seconds after they come out of the hot pan, so they have cooled just enough to handle and so that the puff of hot air that accompanies the first bite is funny rather than scalding; but they need to be still warm enough that the pastry is fried and the filling tender with melted cheese. While they want for nothing, these friendly, crowdpleasing flatbreads are great with a spoonful of mango chutney, preserved lemon or green bean pickle, or with seasoned yoghurt and a salad (of grated carrot and shredded green cabbage, maybe)

Joe Trivelli’s recipes for cod and leeks, roasted Jerusalem artichokes and a pear and honey dessert

Salt cod and sweet pears are just the thing to stir happy memoriesI have history with salt cod. Some years ago, we were on our way from the south of Italy, where my father is from, to Tuscany, where my parents now live. We had a new baby and a car suspension compromised by a boot packed with wheels of cheese and salami. We took a break on the outskirts of a town not far from Naples, where we planned to order a quick primi and be on our way.The pastas came and went, and then more cutlery arrived for one member of our party – my father, unable to resist salt cod, sat bashfully awaiting a sneakily ordered secondi for at least another hour

How tasting notes play conjuring tricks with our expectations

From ‘massive fruitiness’ to a ‘touch of spice’, what do wine tasting notes really tell us about the glass we are about to drink?The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Remy Farbras Ventoux, Rhône, France 2022 (£7.99 down from £9

Sharmilee, Leicester: ‘It really is worth your time’ – restaurant review

Our hugely influential restaurant critic, leaving the Observer after 26 years, finishes up with an Indian feastSharmilee, 71-73 Belgrave Road, Leicester LE4 6AS, (0116 266 8471). Starters £4.25- £5.95, mains £6.95-£12

Thomasina Miers’ Sunday lunch of glazed ham hock with harissa lentils and praline sundae – recipes

Our neighbourhood farmers’ market comes every Sunday, and brings with it a stunning range of seasonal fruit and veg, affordable fish, good-quality meat with cheap cuts galore, plus cheeses, breads and much more. For me, going there and chatting to and supporting the stallholders and farmers (many of whom I have now known for years) feels a bit like going to church; there’s something soulful about it, wrapped in community spirit. But it can mess with my Sunday lunch timings, so here is a rich, comforting braise that you can start before you go out to do your favourite Sunday ritual. I hope you love it as much as we did and which should supply some delicious ham leftovers for sandwiches.This delicious sugar- and mustard-crusted ham hock with braised lentils flecked with a touch of harissa is a total feast

How to turn leftovers into a savoury bread pudding – recipes | Waste not

Layers of savoury custard-soaked stale bread, topped with odds and ends of cheese, vegetables and meatStrata is a classic dish that is also a marvellous way to use up stale bread, odds and ends of cheese, and whatever vegetables or meat you have left over. It’s endlessly adaptable, and great for feeding a crowd or prepping ahead for a laid-back breakfast or brunch.Strata involves layering custard-soaked bread in a buttered dish, and covering it in more custard, plenty of cheese and just about whatever other flavoursome ingredients take your fancy. Cubed bread seems to be common in many recipes, but, as a big fan of the quintessential British bread-and-butter pudding, I’ve used sliced bread instead (I was surprised to learn that this American-style savoury bread pudding has been around since the early 1900s – one of the earliest recipes appears in Juniata L Shepperd’s book Handbook of Household Science, published in 1902).I flavoured my strata with chopped spinach, roast leeks and sun-dried tomato paste, a combination that I can very much vouch for, but I would recommend working with whatever you’ve got to hand