The secret art of egg wash

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

Nicola trained as a pastry chef at some of the best places in the business, including Dominique Ansel and Little Bread Pedlar. She’s also worked with modern legend Yotam Ottolenghi and her 2024 debut

Egg-cellent ideas for brunch, lunch or dinner

PAUL HOLLYWOOD’S

Baking, frying, drizzling – here’s which works best for which method

Born in Greece, Carolina moved to the UK in 1997 to study at university. Since 2005 she’s worked as a chef and restaurant consultant and has written about food for various journals and websites. She w