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Easy on the eye and simple to make, thanks to shop-bought ingredients and no fiddly
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
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
Bring the joy of a beach-shack supper to your back garden with fried nibbles, barbecued fish and a cocktail-inspired sweet treat
Born in Greece, Carolina moved to the UK in 1997 to study at university. Since 2005 she’s worked as a chef and restaurant consultant and has written about food for various journals and websites. She w
INGREDIENTS 450g raw beetroot, peeled and cut into 1cm chunks Olive oil Sea salt flakes and freshly ground black pepper 60g butter, plus 25g for the onions 3 red onions, finely sliced 270g packet of f
STEP 1 Prepare Set aside an hour to slice, dice and mix a few ingredients (see our recipes, opposite). STEP 2 Create We’ve colour-coded the recipes here and referenced them in the ingredients lists ov