The last of the summer dining

SERVES 4 | PREP 20 MINS COOK 45 MINS | EASY | GF 2 tbsp extra-virgin olive oil,plus extra for drizzling1 onion, chopped1 red pepper, chopped2 garlic cloves, crushed1 tbsp finely chopped oregano leaves

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

This recipe is inspired by my much-loved fried gordal olives stuffed with manchego, a big favourite at Pizarro restaurant. Here, the creamy, nutty manchego is fried until perfectly golden and crisp, b

Let’s face it, when the sun pops out from behind the clouds, we don’t always have the luxury of abundant free time to try an array of intricate new recipes for outdoors. Sometimes we need recipes that

Ingredients (Serves 2) ◆ 2 x 250g pouches microwaveable Spanish-style grains ◆ 150ml vegetable stock ◆ 200g frozen cooked mixed seafood (prawns, squid, mussels) ◆ 1tsp paprika (optional) ◆ 200g mussel

Persian-influenced dishes infused with spices bring vibrant flavour in Sabrina Ghayour’s newest book – and she promises they’re easy to make, too