Best of british

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

For one of the easiest soups of all, cook split red lentils with veg and spices until sublime in texture. The flavours are inspired by Turkish cuisine, including the serving suggestion of dried mint,

Nothing beats the sweet, sun-ripened flavour of seasonal tomatoes. Whether they’re roasted, raw or simmered into sauces, they can add vibrancy and depth to so many dishes. At their peak, tomatoes need

Is your cupboard full of ingredients bought for one dish and never used again? Step forward Flavour Heroes , the new book from Gurdeep Loyal

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