Modern mexico

Turn your roast into a spicy, fragrant, fuss-free masterpiece!

A chicken and spuds one-pot gets a twist with spicy chorizo and paprika. Toss the potatoes in the lovely, smoky roasting juices so they’re extra-crunchy. ■ Serves 6 ■ Prep 20 mins plus resting ■ Cook

Hunker down this autumn with warming recipes from The Farm Kitchen, a gorgeous new recipe book that celebrates the seasons, by Abby Allen of Pipers Farm in Devon.

Enjoy these deliciously simple and quick-to-prepare recipes from Tim Wilson, founder of renowned sustainable butcher Ginger Pig, and food writer Rebecca Seal

Often, it’s the supporting roles that command the most attention – like these glorious starters, sides and sauces

Ingredients (Serves 4) 1 tbs vegetable oil 1 red onion, chopped 1 tsp ground cumin 1 tsp chilli powder 400 g can red kidney beans, drained and rinsed 400 g can cannellini beans, drained and rinsed 1 c