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Rachel Roddy’s recipe for cabbage stuffed with rice, chestnuts and cheese | A kitchen in Rome

The late food historian Gillian Riley is the inspiration behind this thrifty yet moreish supperIt just so happened that I was back in London a few weeks ago, so I could attend a bash to commemorate and celebrate the life of food historian and typographer Gillian Riley. It was a beautiful, lively occasion organised by Gillian’s family and friends, and held at Room 71-73 in north London, just a few streets from the house she and her partner, James, lived and worked in so prolifically for many years. There was food, of course, and much of it – a half-wheel of parmesan and fanned plates of prosciutto and salami – from the local delicatessen, to which Gillian was a devoted customer. Wine flowed, too, thanks to The Little Wine Shop, also around the corner and another place to which Gillian and James were as devoted as the staff were to them: their last delivery arrived just a few weeks before Gillian died last year, aged 90.Gillian’s sister, Joanna, spoke about their early life growing up...


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