Pot of gold

Less is more when it comes to eating honey, says Rachel de Thample, whose River Cottage recipes celebrate and elevate nature’s “liquid gold”

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

SERVES 4 | PREP 10 MINS COOK 25 MINS | EASY 100g unsalted butter, softened 50g icing sugar ½ lemon, zested 8 thick slices of brioche STRAWBERRY SAUCE 250g strawberries, sliced, plus extra to serve 1 t

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

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

enjoy a shellfish feast on the Norfolk marshes ...