Make it tonight vegan

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

By Sofia de Matteis (sofiadematteis.com) Serves 4 | Prep 15 mins | Cook 15 mins FOR THE SAUCE 100g cashews (soaked overnight or boiled for 5 minutes)250ml oat cream1 tsp salt3 tbsp nutritional yeast f

Try this nutritious cod, tomato, bean and potato bake that’s effortless to make and counts as two of your five-a-day. It’s a wonderful dish for warm summer days. SERVES 2 PREP 12 mins COOK 18 mins EAS

Grilled peach, chicken & feta salad ■ Serves 4 ■ Prep 10 mins ■ Cook 12 mins 400g mini chicken fillets3 tbsp olive oil4 ripe peaches, stonedand quartered4 tsp sherry vinegar1 tbsp honey1 red chilli, f

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

By Anna Shepherd Serves 4 | Prep 20 mins | Cook 35 mins 3 tbsp mild olive oil2 onions, finely chopped1 celery stick, finely chopped, leaves (if any) reserved2 green chillies, finely chopped2 cloves of