Claire Richards: tour riders and the fish pie that nearly ended her

The Good Food podcast

Live from the Good Food Show, Claire reveals the origin of her legendary Pasta a la Claire — born on a 1990s Steps VHS and originally made with packet ham and a tin of tomato soup — and how she’s since given it a grown-up makeover. She talks growing up on her mum’s “mince-based” cooking outside London, teaching herself Thai curry after her honeymoon and the four-hour ragù she perfected after a trip to Bologna.

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