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Architect-turned-chef Anna Hedworth balances the flavours, colours and textures of
Is your cupboard full of ingredients bought for one dish and never used again? Step forward Flavour Heroes , the new book from Gurdeep Loyal
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
LEISURE
WHEN LIFE GIVES FOOD WRITER LETITIA CLARK LEMONS, SHE MAKES MORE THAN JUST LEMONADE. FROM HER SUNNY SARDINIAN KITCHEN, HER RECIPES ARE A CITRUSSY TAKE ON EASY, ELEGANT ENTERTAINING
Making the most of the season’s fresh and tangy bounty, these colourful dishes are perfect for sharing in the sun
STEP 1 Prepare Set aside an hour to slice, dice and mix a few ingredients (see our recipes, opposite). STEP 2 Create We’ve colour-coded the recipes here and referenced them in the ingredients lists ov