Harvest festival

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

Making the most of the season’s fresh and tangy bounty, these colourful dishes are perfect for sharing in the sun

By Thalia Rhodes Serves 2 | Prep 20 mins FOR THE CARROT TOP PESTO 1 bunch of carrot topsA large handful of flat-leaf parsleyA large handful of coriander5 tbsp olive oil, or any flavourless oil3 tbsp w

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

SERVES 4 INGREDIENTS For the salad 1kg new potatoes Vegetable oil 200g asparagus tips 2 large handfuls rocket leaves 2 tbsp finely sliced spring onions 6 sun-dried tomato halves, roughly chopped 1 lar

For one of the easiest soups of all, cook split red lentils with veg and spices until sublime in texture. The flavours are inspired by Turkish cuisine, including the serving suggestion of dried mint,