Go slow

Is your cupboard full of ingredients bought for one dish and never used again? Step forward Flavour Heroes , the new book from Gurdeep Loyal

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

Grilled peach, chicken & feta salad ■ Serves 4 ■ Prep 10 mins ■ Cook 12 mins 400g mini chicken fillets3 tbsp olive oil4 ripe peaches, stonedand quartered4 tsp sherry vinegar1 tbsp honey1 red chilli, f

SERVES 1 (easily doubled) PREP 20 mins COOK 5 mins EASY V 115g paneer1 tbsp mango chutney1 tsp curry paste (we used madras)1 lime, juiced85g red cabbage, finely chopped1 carrot, finely shredded85g nat

Prawns require minimal marinading because they take on flavour so readily, are quick to cook and taste incredible – especially when grilled in their shells. I’ve used canned pineapple here for ease an

For one of the easiest soups of all, cook split red lentils with veg and spices until sublime in texture. The flavours are inspired by Turkish cuisine, including the serving suggestion of dried mint,