A ppetisers

Tuck into these marvellous morsels from Yorkshire

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

Long days, balmy nights (fingers crossed) and reasons to be cheerful ‒ how to make it a joyful July in Yorkshire

LEISURE

The Michelin-starred chef at Grantley Hall, Ripon, shares his life in food

Winning makes, bakes and buys inspired by summer sorties to country shows and village fêtes