A seasonal twist

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

Turn storecupboard staples into dishes to delight

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

Taken from her new book Pull Up A Chair, these recipes from Martha Collison are perfect for summer entertaining.

enjoy a shellfish feast on the Norfolk marshes ...