Sabrina ghayour’s veggie centrepiece

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

PREP TIME: 15 MINS COOK TIME: 35 MINS CALS: 378 FAT: 17G SAT FAT: 8G CARBS: 41G SERVES 6 This veggie pie packs in big flavours and plenty of crunch. YOU WILL NEED 12 sheets filo pastry, defrosted if f

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

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

By James Walters Serves 4 | Prep 30 mins plus soaking | Cook 15 mins 175g wholegrain green wheat freekeh 2 tsp Maldon sea salt 8 tbsp extra-virgin olive oil 2 celery sticks, diced, leaves reserved and

By Thalia Rhodes Serves 2 | Prep 20 mins FOR THE CARROT TOP PESTO 1 bunch of carrot topsA large handful of flat-leaf parsleyA large handful of coriander5 tbsp olive oil, or any flavourless oil3 tbsp w