One a penny

Serves 4 Prep time 10 min Cook time 20 min • 10 small figs • Squeeze lemon juice • 1 tsp caster sugar • 4 tbsp mascarpone to serve For the crumble top • 4 fig rolls • 50g plain flour • 20g soft brown

■ Makes 12-15 ■ Prep 40 mins plus cooling, chilling and 1 hr setting ■ Cook 15 mins unbaked dough only 175g softened butter, plusextra for the tin100g golden caster sugar250g plain flour, plus extrafo

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

MY Anne is an economical sort. She doesn’t believe in wasting time or petrol running in and out of St Andrews or Anstruther for a pickle of things. Bread comes under this title. We usually eat one lar

LOOKING back through the long history of the “Friend” can give us so many incredible insights on so many aspects life in the past. It is an invaluable journal of record. Through our fiction and featur

The French may have five mother sauces, but at breakfast two sauces rule. America’s tomato ketchup has a simple sweetness, but when it comes to complexity and depth of flavour, British brown sauce rul