The food team presents…brunch

We can’t get enough of salmon in the UK – it’s our most consumed fish – so splash out with our recipes, whether you prefer fresh, tinned or smoked!

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

enjoy a shellfish feast on the Norfolk marshes ...

SERVES 4 | PREP 10 MINS COOK 25 MINS | EASY 100g unsalted butter, softened 50g icing sugar ½ lemon, zested 8 thick slices of brioche STRAWBERRY SAUCE 250g strawberries, sliced, plus extra to serve 1 t

Egg-cellent ideas for brunch, lunch or dinner

Supper club chef and author Rosie Kellett gives her advice for keeping costs down when you’re feeding family and friends