Eva longoria

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

Chef José Pizarro says just 12 ingredients form the backbone of Spanish cookery. His latest book showcases them all, including these recipes for Manchego, chickpeas and jamón…

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

Tuck into these marvellous morsels from Yorkshire

Supper club chef and author Rosie Kellett gives her advice for keeping costs down when you’re feeding family and friends

The Michelin-starred chef at Grantley Hall, Ripon, shares his life in food