Rachel Roddy’s spinach and bechamel bake | A kitchen in Rome

Bechamel is a cornerstone of cooking that invites variation. The lessons learned from making choux buns in a home economics class are just as relevant to this Tuscan spinach bake inspired by cook Lori de MoriThe most important thing about home economics was the basket. It had to be packed the night before with the ingredients required, then carried to school and left in the Watts block kitchen-classroom, ready for the lesson with Mrs Carrington. My shopping basket was too big and too wide for an