Ratatouille with rustic croutons and poached eggs

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

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

By Thalia Rhodes Serves 2 | Prep 20 mins FOR THE CARROT TOP PESTO 1 bunch of carrot topsA large handful of flat-leaf parsleyA large handful of coriander5 tbsp olive oil, or any flavourless oil3 tbsp w

The perfect menu for relaxed summer entertaining

Melanie Johnson Ingredients For the pastry ...

Making the most of the season’s fresh and tangy bounty, these colourful dishes are perfect for sharing in the sun