Kitchen garden cook

Melanie Johnson Ingredients For the pastry ...

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

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

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

Bursting with juicy sweetness, these tray bakes bring a taste of summer with their jewelled fruit enveloped in gold

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