Umbria

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

CREATE DELICIOUS MEALS AT HOME

Cooked in a rich tomato sauce, this retro favourite is big on flavour and light on the calories. SERVES 6 PREP 15 MINS COOK 30-40 MINS ✱ 2tbsp light olive oil ✱ 6 skin-on chicken breasts ✱ 2 onions, p

By Tara Punzone Makes 1 slice | Prep 5 mins 1 slice of crostini 1 tbsp almond ricotta (see recipe below) 3-5 slices of fresh strawberries A pinch of Maldon salt Balsamic glaze Micro basil or torn fres

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

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