Changing the world, one loaf at a time

Food writer Gurdeep Loyal says upping the flavour factor in recipes is as simple as rethinking how you use common ingredients and blending recipes from various traditions

enjoy a shellfish feast on the Norfolk marshes ...

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

■ Makes 12-15 ■ Prep 40 mins plus cooling, chilling and 1 hr setting ■ Cook 15 mins unbaked dough only 175g softened butter, plusextra for the tin100g golden caster sugar250g plain flour, plus extrafo

Living well for a healthy planet

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