Yiayia by anastasia miari

Born in Greece, Carolina moved to the UK in 1997 to study at university. Since 2005 she’s worked as a chef and restaurant consultant and has written about food for various journals and websites. She w

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

If there’s anyone more obsessed with growing, cooking, eating and writing about food than Mark, we’re yet to find them. His books, such as Sour (2019), have won awards, so he knows a goodie when he se

Diana Yates is planning self-sufficiency into her plot with a new kitchen garden that will provide produce all year round – and serve up sustenance for the soul, too

Food writer Gurdeep Loyal says upping the flavour factor in recipes is as simple as rethinking how you use common ingredients and blending recipes from various traditions

PREP TIME: 15 MINS COOK TIME: 35 MINS CALS: 378 FAT: 17G SAT FAT: 8G CARBS: 41G SERVES 6 This veggie pie packs in big flavours and plenty of crunch. YOU WILL NEED 12 sheets filo pastry, defrosted if f