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

The rise of soft yellow continues and it’s one of the most versatile and uplifting hues for kitchens

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

A stroll down the pasta aisle in any Italian supermarket will instantly make you realise that the concept of enjoying pasta, despite the number of people who for whatever reason have in recent years b