Power of four

A magical mystery tour of Marrakesh sees Helen Renshaw let go of inhibitions to discover a colourful melting pot of Arabic culture, French influence and exceptional north African cuisine

In the land of jamón , tapas, gazpacho and flamenco, Spanish cuisine–studded with its superlative seafood–fuels the furnace within, declares Tom Parker Bowles

‘We’re met by the full cacophony of life’

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

From the buzz of the city to the desert dust – the gateway to the Sahara is next level

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