3 ways with peas

Those bags we stuff unceremoniously into freezer drawers provide an easy way to eat great seasonal British produce – at any time of the year

By Anjula Devi Serves 4 | Prep 2 mins | Cook 10 mins 2 x 285g tins of button mushrooms, drained 1 green chilli, or to taste, slit lengthways A handful of fresh chives, finely chopped 2 tbsp vegetable

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

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

Delicious, nutrient-dense, make-ahead meals designed to be prepped in bulk and reheated when you need them so you can maximise your fuelling and minimise your kitchen time

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