How to delight your guests (and keep your sanity)

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

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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

An Aperol spritz sings of sun-dappled days and balmy evenings. Try these tipsy puds that capture the vivid flavour of the bittersweet cocktail