Extra special

This stew is packed with different types of fish and seafood. Mix and match with what looks best at the fishmonger. ■ Serves 6-8 ■ Prep 10 mins ■ Cook 50 mins olive oil, for drizzling2 onions, finely

Often, it’s the supporting roles that command the most attention – like these glorious starters, sides and sauces

Cosy up with an old favourite

FROM PANDAN CUSTARD TO PALM SUGAR, THE RECIPES OF CHARIYA KHATTIYOT NOD TO THE VIBRANT TASTES OF NORTHERN THAILAND

■ Serves 4 ■ Prep 30 mins ■ Cook 50 mins 4 large field mushrooms4 tbsp olive oil1 garlic clove, chopped400g spinach leavesflour, for dusting1 tbsp thyme leaves500g block all-butter puff pastry140g sti

You might have heard that you can’t freeze fresh tomatoes, because you need to cook them first. That may be true of larger toms, but we don’t agree when it comes to the cherry variety. If you have mor