Spanish classics

TAKE INSPIRATION FROM SPAIN’S CULINARY HAVEN – THE BASQUE COUNTRY – FOR THIS SEASON’S SUMMER PARTY FOOD WITH RECIPES FROM SPANISH COOK AND WRITER MARÍA JOSÉ SEVILLA

In the land of jamón , tapas, gazpacho and flamenco, Spanish cuisine–studded with its superlative seafood–fuels the furnace within, declares Tom Parker Bowles

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

Chef José Pizarro shows how to take a small palette of simple ingredients and really make them sing

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

Is your cupboard full of ingredients bought for one dish and never used again? Step forward Flavour Heroes , the new book from Gurdeep Loyal