‘christmas is a double whammy’

Chef James Martin uses one special ingredient – cheese – in three light dishes that are made for long, hot summer days

Tuck into these marvellous morsels from Yorkshire

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

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

enjoy a shellfish feast on the Norfolk marshes ...

Barbecue aficionado Anthony Murphy shows us the storecupboard staples and takeaway hacks he pops in his shopping basket