Europe
Asia
Oceania
Americas
Africa
Inspired by her country’s rich larder – from berries to seafood – these dish
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
enjoy a shellfish feast on the Norfolk marshes ...
Making the most of the season’s fresh and tangy bounty, these colourful dishes are perfect for sharing in the sun
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 bright and beautiful platters will dazzle guests with their knockout flavour combinations of summery ingredients
A food stylist and dinner party revivalist, Rosie trained as a chef before spending two years working in London kitchens. Obsessed by cookery books and TV programmes, she turned her passion into a car
