From pasture to plate

Is a ring of 36 cherubs excessive? Perhaps, but those are only the ones around the southern Italian city of Lecce’s Basilica of Santa Croce’s rose window; I count dozens of additional cheeky winged ba

hey say that Wales is home to more sheep than people, the UK has more potholes than miles of road, and at any given time a third of all French workers are on strike. But should you believe them? In my

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

A stroll down the pasta aisle in any Italian supermarket will instantly make you realise that the concept of enjoying pasta, despite the number of people who for whatever reason have in recent years b

Melanie Johnson Ingredients For the pastry ...

Nothing beats the sweet, sun-ripened flavour of seasonal tomatoes. Whether they’re roasted, raw or simmered into sauces, they can add vibrancy and depth to so many dishes. At their peak, tomatoes need