Cooks the books

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

Taken from her new book Pull Up A Chair, these recipes from Martha Collison are perfect for summer entertaining.

In the land of jamón , tapas, gazpacho and flamenco, Spanish cuisine–studded with its superlative seafood–fuels the furnace within, declares Tom Parker Bowles

Theatrical dining experience Mamma Mia! The Party brings ABBA’s hits to vivid life, with food and drink at the centre of the show. Our ‘inspired-by’ menu lets you recreate the Greek taverna vibe at home

Chef José Pizarro says just 12 ingredients form the backbone of Spanish cookery. His latest book showcases them all, including these recipes for Manchego, chickpeas and jamón…