Words by Paul Ainsworth Sometimes, food memories aren’t necessarily about the food; they can remind you of a person or a place. And in this case, I’m dedicating this recipe to my dad. He always had a patch of rhubarb growing in the garden, right next to my rabbit hutch. Most weeks at the guesthouse, he would cook the customers a rhubarb and apple crumble with thick Bird’s custard. I’ve made this recipe my own, but the heart and soul of it is still true to that memory. I also love to eat this...

Words by Paul Ainsworth It doesn’t get more signature Caffè Rojano than this dish. When my wife, Emma, and I knew we were going to be launching Caffè Rojano, we went to Rome and visited lots of trattorias. Interestingly, what we noticed there was a serious amount of pasta compared to a thimbleful of bolognese! Growing up as a kid in our house, my dad was adamant that it was minimum spaghetti with a boat-load of bolognese. Here, I’ve gone 50/50. Serves: 4 Ingredients: 2 tbsp olive oil 1.5kg...

Words By Paul Ainsworth The Caffè Rojano arancini have become pretty iconic, to the point that, if we even dared to take them off the menu, there would be an outcry. This version is slightly different but, if you want to replicate the Caffè Rojano version, then just fold through some beef bolognese to make the arancini Sicilian. The mixture lasts for 3–4 days in the fridge but also freezes well, so you don’t have to use it all in one go. Always allow the balls to come to room temperature...