Summer feasts from a coastal kitchen

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

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

MAKES 10 Ingredients For the lemon filling110g caster sugarFinely grated zest of 1 lemon2 tsp lemon thyme leaves1 egg, plus 3 yolks2 tsp plain flourPinch of fine sea salt125ml lemon juice125ml single

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

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