Kedgeree

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

Sri Lanka’s plant-based curries showcase the island’s flair for flavour. Rich with coconut milk and layered with spice, they celebrate local produce in all its glory – think meaty jackfruit, sweet bee

Food writer Gurdeep Loyal says upping the flavour factor in recipes is as simple as rethinking how you use common ingredients and blending recipes from various traditions

A British-Bangladeshi food writer, Dina is a leading champion of Bangladeshi cooking, and published the acclaimed Made In Bangladesh in 2023. She’s written for various outlets including The Telegraph,

LEISURE

Those bags we stuff unceremoniously into freezer drawers provide an easy way to eat great seasonal British produce – at any time of the year