Smoked mackerel and sweet potato frittata

Making the most of the season’s fresh and tangy bounty, these colourful dishes are perfect for sharing in the sun

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

We can’t get enough of salmon in the UK – it’s our most consumed fish – so splash out with our recipes, whether you prefer fresh, tinned or smoked!

Tasty dinners that are ready to scoff before you know it!

SERVES 4 INGREDIENTS For the salad 1kg new potatoes Vegetable oil 200g asparagus tips 2 large handfuls rocket leaves 2 tbsp finely sliced spring onions 6 sun-dried tomato halves, roughly chopped 1 lar

Create meals that nourish your body and satisfy your tastebuds with these recipes from Emily English