Bon appétit!

These colourful sharing dishes celebrate the season’s fresh bounty while bringing garden guests together in DELICIOUS HARMONY

In his new book The Spanish Pantry , José Pizarro celebrates the ingredients and recipes at the heart of Spanish cuisine

Chef and restaurateur Tom Kerridge gets his grill on with two dishes to liven up your barbecue

SERVES 4 | PREP 20 MINS COOK 45 MINS | EASY | GF 2 tbsp extra-virgin olive oil,plus extra for drizzling1 onion, chopped1 red pepper, chopped2 garlic cloves, crushed1 tbsp finely chopped oregano leaves

This recipe is inspired by my much-loved fried gordal olives stuffed with manchego, a big favourite at Pizarro restaurant. Here, the creamy, nutty manchego is fried until perfectly golden and crisp, b

Ingredients 320g sheet of ready-rolled puff pastry, roughly 35 x 23cm Drizzle of extra-virgin olive oil Handful of dill, torn Salt and black pepper 3 types of skinless fish, roughly 300g in total, cut