“we weren’t rich, but we ate like we were”

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

A food stylist and dinner party revivalist, Rosie trained as a chef before spending two years working in London kitchens. Obsessed by cookery books and TV programmes, she turned her passion into a car

Taken from her new book Pull Up A Chair, these recipes from Martha Collison are perfect for summer entertaining.

AND now, let’s drink a toast to Mum and Dad,” said Evelyn and Duncan’s eldest son, Arlo. He grinned and then added, “Better known to some of you as Gran and Gramps.” “Happy anniversary!” everyone chor

SERVES 4 | PREP 10 MINS COOK 25 MINS | EASY 100g unsalted butter, softened 50g icing sugar ½ lemon, zested 8 thick slices of brioche STRAWBERRY SAUCE 250g strawberries, sliced, plus extra to serve 1 t

Bring a taste of France to your alfresco dining with these delightful and delicious dishes from Provence