French leave

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

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

INGREDIENTS 450g raw beetroot, peeled and cut into 1cm chunks Olive oil Sea salt flakes and freshly ground black pepper 60g butter, plus 25g for the onions 3 red onions, finely sliced 270g packet of f

These delicious fish suppers are designed for tucking into together, whether that’s a family dinner or a feast for feeding a crowd

Chef Emily Scott shares her tried and tested techniques for simple, healthy and quick-to-prepare dishes that celebrate fish and shellfish

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