Festive mains

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

Chicken may be quick to cook but if you have some extra time to devote, you can turn it into something memorable

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

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

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

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