Best of british

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

Bursting with juicy sweetness, these tray bakes bring a taste of summer with their jewelled fruit enveloped in gold

enjoy a shellfish feast on the Norfolk marshes ...

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

Serves 4 Prep time 10 min Cook time 20 min • 10 small figs • Squeeze lemon juice • 1 tsp caster sugar • 4 tbsp mascarpone to serve For the crumble top • 4 fig rolls • 50g plain flour • 20g soft brown

PAUL HOLLYWOOD’S