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My favourite recipe
Simple, but never dull, the comforting savour
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
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
Turn storecupboard staples into dishes to delight
LEISURE
Ingredients (Serves 2) 60 g self-raising flour30 g cornflourSalt and freshly-ground black pepper1 medium onion3 tbs lager3 tbs soda waterVegetable oil for deep frying4 x 50 g thinly sliced “minute” st
Keep things sweet, whatever your dietary requirements
