Heritage recipe

Those bags we stuff unceremoniously into freezer drawers provide an easy way to eat great seasonal British produce – at any time of the year

Enjoy a fresh take on peas made with parsley and mint. Add a pinch of chilli flakes, if you like, and serve as a side dish. SERVES 4-6 as a side PREP 5 mins COOK 5 mins EASY V Cook 450g peas in a pan

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

Keep things sweet, whatever your dietary requirements

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

Turn storecupboard staples into dishes to delight