Radicchio gets a bit of a raw deal, I think. It tends to get put into salad mixes because it’s hardy and won’t spoil as quickly as some other leaves. Although this wonderfully bitter leaf does work fabulously in salads, especially with cheese or a rich dressing as its foil, I particularly like it roasted. It works brilliantly as an accompaniment to grilled fish and meat, or thrown in with a pot-roast chicken – one of my regular weeknight dishes is a roast radicchio and red wine risotto. For this warming bowl of pasta, a rich velvety sauce is given punch and crunch with some roast radicchio, pear and rosemary. Viva the purple leaf!