Cook

LEISURE

enjoy a shellfish feast on the Norfolk marshes ...

A food stylist and dinner party revivalist, Rosie trained as a chef before spending two years working in London kitchens. Obsessed by cookery books and TV programmes, she turned her passion into a car

Tuck into these marvellous morsels from Yorkshire

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

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