7 ways with… butternut squash

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

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

Bring a taste of France to your alfresco dining with these delightful and delicious dishes from Provence

Perfect as a veggie main course or accompaniment. Ingredients (Serves 2 as a main or 4 as an accompaniment) 2 tsp vegetable oil2 spring onions, chopped1 celery stick, finely sliced100 g mushrooms, sli

Nothing beats the sweet, sun-ripened flavour of seasonal tomatoes. Whether they’re roasted, raw or simmered into sauces, they can add vibrancy and depth to so many dishes. At their peak, tomatoes need

By Thalia Rhodes Serves 2 | Prep 20 mins FOR THE CARROT TOP PESTO 1 bunch of carrot topsA large handful of flat-leaf parsleyA large handful of coriander5 tbsp olive oil, or any flavourless oil3 tbsp w