Holiday on a plate

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

These bright and beautiful platters will dazzle guests with their knockout flavour combinations of summery ingredients

Born in Greece, Carolina moved to the UK in 1997 to study at university. Since 2005 she’s worked as a chef and restaurant consultant and has written about food for various journals and websites. She w

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

Less is more when it comes to eating honey, says Rachel de Thample, whose River Cottage recipes celebrate and elevate nature’s “liquid gold”

PREP TIME: 15 MINS COOK TIME: 35 MINS CALS: 378 FAT: 17G SAT FAT: 8G CARBS: 41G SERVES 6 This veggie pie packs in big flavours and plenty of crunch. YOU WILL NEED 12 sheets filo pastry, defrosted if f