Rachel Roddy’s Easter cannelloni with spinach, peas, ricotta and mozzarella – recipe

Fresh sheets smelling of fresh air or fabric softener (or both) with hospital corners are one of life’s great pleasures. As are fresh sheets of egg pasta – the sort that comes in squat boxes protected by clingfilm and found in the fridge section alongside ravioli. They are also one of the most useful and certainly the most multi-talented of all the pasta shapes.That they are labelled lasagne is limiting; of course, they can be lasagne, but they could just as easily be numerous other shapes. The most easy-going of which is maltagliati, meaning badly cut, which tells you everything you need to know about the approach required as you cut them (using a knife, pizza wheel or pair of scissors) into uneven bits that are ideal in all sorts of soups, but especially those with beans

As Australian food prices rise, ‘robust’ cauliflower and cabbage are April’s best value fruit and veg

As roast and soup season starts, it is “a good time for brassicas”, says Graham Gee, senior buyer at the Happy Apple in Melbourne – “cauliflower and broccoli”. “You get a good supply of cabbage, kale, silverbeet and leeks too. All the robust veggies.”While they might not be ultra cheap, he says “a whole cauliflower can go a long way. You can feed a lot of people with them

How to turn a leftover roast lamb bone into Wales’ national dish – recipe | Waste not

Cawl is Wales’ gift to the world of thrifty, slow-cooked broths and, like all great peasant dishes, it’s seasonal, versatile and immensely practical. A few years ago, Food & Drink Wales invited me to create two food sustainability toolkits, one for hospitality and one for the public, with both celebrating Welsh produce and recipes. This led me to explore Wales’ national dishes and discover cawl (or lobscows, the northern Welsh name for the dish) properly for the first time. Inspired by Welsh culinary legends Dudley Newbery and Tomos Parry’s recipes, it’s the perfect way to turn lamb leftovers, or even just a bone, into a hearty meal.The magic of cawl lies in its sheer simplicity

Australian supermarket Easter eggs taste test: ‘The quality of Easter chocolate is simply worse’

Nicholas Jordan goes on the hunt for good Easter eggs. After nibbling through 29 products, he is glad the ovum ordeal is overGet our weekend culture and lifestyle emailIf you value our independent journalism, we hope you’ll consider supporting us todayWhen I was a kid, chocolate usually came with some kind of regulatory statement: “you can have some if you finish your dinner”, or “don’t eat it all at once”. But at Easter, that went out the window. The amount of chocolate I ate then is barely believable.Now that adult me is making the decisions, I can eat chocolate whenever I want, with the fervour of an unaccompanied labrador in a pet food shop

What a slip-up! The shop in Orkney that accidentally ordered 38,000 bananas

Name: Banana bonanza.Age: A few days old – and getting riper by the minute.Appearance: Try to imagine a lot of bananas.Easy. How many bananas is a lot of bananas? About 38,000 bananas

Ways to use mint sauce without having to roast a lamb

My wife adores roast lamb with mint sauce. However, after an online purchasing blunder, my larder now contains six jars. How can I make use of them apart from serving roast lamb every Sunday from now until the crack of doom?John, by emailAs is so often the case, it all starts with a shift in mindset. “When you see a jar of sauce, there’s a real tendency to think, ‘I must use this as a sauce,’” says Kate Young, author of Dinner at Mine? Start treating that surplus mint sauce as an ingredient instead, however, and your life will be a whole lot easier. “If John is planning on using chopped fresh mint with, say, meat, cheese or veg, then consider how you might use mint sauce in its place,” Young adds