Remembering the old ways

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

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

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

Diana Yates is planning self-sufficiency into her plot with a new kitchen garden that will provide produce all year round – and serve up sustenance for the soul, too

Author, spiritual teacher and Wiccan high priestess Tessa Dellbridge reveals some simple ways to let nature bring you balance and healing this summer

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