Celebrate good times

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

SERVES 4 | PREP 10 MINS COOK 25 MINS | EASY 100g unsalted butter, softened 50g icing sugar ½ lemon, zested 8 thick slices of brioche STRAWBERRY SAUCE 250g strawberries, sliced, plus extra to serve 1 t

A food stylist and dinner party revivalist, Rosie trained as a chef before spending two years working in London kitchens. Obsessed by cookery books and TV programmes, she turned her passion into a car

enjoy a shellfish feast on the Norfolk marshes ...

PAUL HOLLYWOOD’S

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