Pass the plates

Serves 2Prep time 20 min, plus at least30 min marinatingCook time 15 min, plus5 min resting • 1 tbsp chipotle paste 1 tbsp olive oil • 1 garlic clove, finely chopped • Juice 1 lime • 350-400g sirloin

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

Try this nutritious cod, tomato, bean and potato bake that’s effortless to make and counts as two of your five-a-day. It’s a wonderful dish for warm summer days. SERVES 2 PREP 12 mins COOK 18 mins EAS

Taken from her new book Pull Up A Chair, these recipes from Martha Collison are perfect for summer entertaining.

These delicious fish suppers are designed for tucking into together, whether that’s a family dinner or a feast for feeding a crowd

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