Around the table with jason atherton

Tuck into these marvellous morsels from Yorkshire

Q Congratulations on 20 years of the Hand & Flowers! How was the anniversary party? A Thank you! It’s been a crazy 20 years, but it’s been brilliant. It’s gone quickly but, when I look back, so much h

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

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

LEISURE

Open-fire cooking is one of the hardest but most rewarding ways to cook. The real craft is learning to manage your heat and starting by getting a good bed of embers. I always say, the bigger the barbe