Pot-au-feu

Bring a taste of France to your alfresco dining with these delightful and delicious dishes from Provence

Turn storecupboard staples into dishes to delight

Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as

Now synonymous with healthy eating, salad could be a dangerous dish in Tudor England – or so it was believed. According to the humoural theory that dominated early modern medicine, based on the work o

INGREDIENTS 450g raw beetroot, peeled and cut into 1cm chunks Olive oil Sea salt flakes and freshly ground black pepper 60g butter, plus 25g for the onions 3 red onions, finely sliced 270g packet of f

Taken from her new book Pull Up A Chair, these recipes from Martha Collison are perfect for summer entertaining.