A twist on tradition

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

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

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

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

Food writer Gurdeep Loyal says upping the flavour factor in recipes is as simple as rethinking how you use common ingredients and blending recipes from various traditions