Rachel Roddy’s recipe for baked leek and egg gratin | A kitchen in Rome

<p>Soft leeks topped with halved boiled eggs and smothered in a blanket of cheesy bechamel: what’s not to like?</p><p>While sorting out some books the other day, as well as gathering a pile to give away or sell, I spent a large part of two hours looking for books I know I once had, and trying to remember if I had loaned or lost them. And then, in the case of one particular book, ordering another copy. Ten out, one in: not terrible.</p><p>The book I (re)ordered was <a href="https://books.google.co.uk/books/about/Beaneaters_and_Bread_Soup.html?id=kP_BGAAACAAJ">Beaneaters and Bread Soup</a>, by Lori de Mori and the photographer Jason Lowe. Gathered over decades of living just outside Florence, the book is a collection of wonderful, practical Tuscan recipes, and also tells a story of Tuscan food through portraits of photogenic local artisans: a chestnut grower, a bee keeper, a man who makes knives … I would mention more if I could find the book, which I suspect was borrowed and never returned – you know who you are! (Unless I have got this wrong and it is behind the bookcase.)</p> <a href="https://www.theguardian.com/food/2025/oct/16/baked-leek-and-egg-gratin-recipe-rachel-roddy">Continue reading...</a>